4 cloves garlic, chopped
1 large onion, chopped
1 package Big Fork Bacon Sausage, any flavor, chopped
2 ancho chilies, whole
3 poblanos chilies, roasted, diced
3 t. cumin
1 t. salt
1 t. black pepper
2 T. corn flour or fine corn meal
1 – 32 oz. chicken stock
2 cans (15.5 oz. each) cannellini beans, with liquid
1 can (29 oz.) white hominy, with liquid
1 bunch cilantro, chopped
2 limes, quartered
2 avocados, diced
crushed tortilla chips, as necessary
Using a stock pot over medium heat, warm the garlic, onions, and sausage and cook, stirring occasionally for 5 minutes.
Add the chilies, seasoning, and corn flour and cook, stirring occasionally for 5 minutes.
Add the stock, beans and hominy and cook for 15 minutes. Remove from the heat, let rest a half hour, and then pull the bones out of the soup.
Serve with fresh chopped cilantro, lime wedge, fresh diced avocados and crushed tortilla chips.