Yield
Makes about 5 quarts; 10 to 12 servings
Richard Jung

How to Make It

Step 1

Place oil in an 8- to 10-quart pan over medium-high heat. Squeeze sausages from casings into pan; discard casings. Break sausage into bite-size chunks. Stir occasionally until lightly browned, about 5 minutes.

Step 2

Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, about 5 minutes.

Step 3

Stir in chili powder, cumin seed, and oregano. Add broth, cover, and bring to a boil over high heat.

Step 4

Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth. Return to a boil. Reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.

Step 5

Add hominy. If peas are frozen in a block, whack container against counter to separate, then pour peas into soup. Turn heat to high and bring soup to a boil, about 3 minutes.

Step 6

Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.

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