Ingredients
1/4 pound bulk pork sausage1 teaspoon cumin seeds1/8 teaspoon ground coriander1/8 teaspoon cayenne pepper2 cups reduced-sodium chicken broth3/4 cup canned hominy, rinsed and drained1 to 2 tablespoons chopped jalapeno pepper1/4 teaspoon pepper1 tablespoon minced fresh cilantro
Preparation
Crumble sausage into a small skillet. Cook over medium heat for 3-4 minutes or until no longer pink; drain. In a small saucepan, toast cumin seeds over medium heat for 2-3 minutes or until browned. Add coriander and cayenne; cook and stir for 30 seconds.
Add the broth, hominy, jalapeno, pepper and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes to allow flavors to blend. Stir in cilantro.
