Mom was an interesting character. She had a very tender heart, and she told me quite a few times when I was in high school that she wished she could go to India one day to love the orphans there. You could see the way she loved children, of course, when she was with her own grandkids, showering them with affection, picking them up, playing with them, so imaging her showing that same love to children who would really need it was not a far stretch.
But Mom hated spicy foods of any kind. I didn’t mention to her the fact that India is synonymous with spicy foods, knowing that if she was able to go on a short-term mission she’d figure it out. Unfortunately, she never made it there. I’ve grown to love spicy foods myself, especially curries and other specialties from India and Nepal, and I too would love to go there some day.
Melissa made this soup recently after my knee injury, and while Mexican influenced and not Indian, it has some nice flavors. She found the recipe from Real Simple for a quick week night meal. It’s not particularly spicy with its subtle hints of red pepper, although I’m pretty sure Mom would not have tried it. I hope you will.
1 Tbs olive oil
1 onion, thinly sliced
salt and pepper
1 32 ounce container low sodium chicken broth
1 28 ounce can diced tomatoes, drained
1 dried ancho chili, thinly sliced or 1/4 tsp crushed red pepper
2 cups shredded rotisserie chicken meat
1 15 ounce can hominy, rinsed
1 lime, cut into wedges
chopped cilantro for garnish
Heat oil in large saucepan over medium heat. Add onion and 1/4 tsp each of salt and pepper, stirring occasionally, until soft and beginning to brown, 10-12 minutes
Add broth, tomatoes and chili and bring to a boil. Stir in chicken and hominy and simmer until heated through, about 4 minutes. Serve with lime and cilantro.