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Bowl of Navajo Soup with hominy, beef and peri-peri oil drizzle

Navajo Soup

A hearty, warming hominy and beef soup finishedwith Wilson's Peri-Peri Flavoured Oil for a slow-building layer of heat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Soup
Cuisine: American, Native American Inspired
Ingredients Method Notes

Ingredients
  

  • tbsp Wilson's Peri-Peri Flavoured Oil plus extra to serve
  • 1 large onion chopped
  • 3 cloves garlic finely chopped
  • 500 g beef mince
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 red pepper diced
  • 2 x 400g tins hominy drained and rinsed (or substitute sweetcorn kernels)
  • 1 x 400g tin chopped tomatoes
  • 1 litre beef or vegetable stock
  • Salt and black pepper to taste
  • Fresh coriander sliced spring onion and lime wedges, to serve

Method
 

  1. Warm the Wilson's Peri-Peri Flavoured Oil in a large, heavy-based pot over medium heat.
  2. Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
  3. Add the garlic and cook for a further minute, until fragrant.
  4. Turn the heat up to medium-high, add the beef mince, and brown well, breaking it up with a wooden spoon as it cooks, about 6-8 minutes.
  5. Stir in the cumin, smoked paprika and oregano, and cook for 1 minute to toast the spices.
  6. Add the diced red pepper, hominy, chopped tomatoes and stock. Stir to combine.
  7. Bring to a gentle simmer, then reduce the heat, cover partially, and cook for 30 minutes, stirring occasionally.
  8. Season to taste with salt and pepper.
  9. Ladle into bowls and finish with a little extra peri-peri oil, fresh coriander, spring onion and a wedge of lime.

Notes

Storage: Keeps well covered in the fridge for up to 3 days.
Make-ahead: The flavour deepens overnight, so this soup is a good candidate for making a day ahead.
Freezing: Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Serving suggestion: Serve with warm cornbread or flatbread, and a bowl of toppings (coriander, spring onion, lime, extra peri-peri oil) on the table.