Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the hominy. Place the tomatoes in a bowl; gently break apart with your hands. Stack the tortillas; cut them in half, then into ½-inch-wide strips. Pick the cilantro leaves off the stems; discard the stems. Crumble the queso fresco. Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning.
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
Add the ground pork to the pot; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
Add the kale to the pot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.
Add the hominy, tomatoes and 2 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 14 to 16 minutes, or until the liquid is slightly reduced in volume. Stir in the juice of the remaining lime wedges. Remove from heat and season with salt and pepper to taste. Transfer to a serving dish.
While the soup simmers, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until golden brown and crispy. Remove from the oven. Serve the finished soup with the toasted tortilla strips, avocado, cilantro and queso fresco on the side. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the hominy. Place the tomatoes in a bowl; gently break apart with your hands. Stack the tortillas; cut them in half, then into ½-inch-wide strips. Pick the cilantro leaves off the stems; discard the stems. Crumble the queso fresco. Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning.
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
Add the ground pork to the pot; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
Add the kale to the pot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.
Add the hominy, tomatoes and 2 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 14 to 16 minutes, or until the liquid is slightly reduced in volume. Stir in the juice of the remaining lime wedges. Remove from heat and season with salt and pepper to taste. Transfer to a serving dish.
While the soup simmers, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until golden brown and crispy. Remove from the oven. Serve the finished soup with the toasted tortilla strips, avocado, cilantro and queso fresco on the side. Enjoy!
Tips from Home Chefs