Argentinian Hominy & Brisket Soup - Soups | Michele Anna Jordan

Name: Argentinian Hominy & Brisket Soup - Soups | Michele Anna Jordan
Ingredients: 1/3 cup lard or peanut oil; 4 garlic cloves, crushed and minced; 6 tablespoons thinly-sliced scallions; 2 tablespoons minced fresh cilantro (leaves & stems); 1 teaspoon each: mild Spanish paprika, smoked Spanish paprika, & hot Spanish paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 2 teaspoons kosher salt, plus more as needed; 3 pounds beef brisket; 1 large onion, thinly sliced; 4 cups chopped fresh tomatoes; 2 1-pound cans hominy, drained & rinsed; 3 cups (about 1 pound) cubed winter squash; 2 large Russet potatoes, scrubbed & cubed; Black pepper in a mill

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Again, don't be put off by the long ingredients list. The first 9 ingredients are for the sofrito, which takes perhaps 15 minutes to make. The prep for

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Ingredients

1/3 cup lard or peanut oil
4 garlic cloves, crushed and minced
6 tablespoons thinly-sliced scallions
2 tablespoons minced fresh cilantro (leaves & stems)
1 teaspoon each: mild Spanish paprika, smoked Spanish paprika, & hot Spanish paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt, plus more as needed
3 pounds beef brisket
1 large onion, thinly sliced
4 cups chopped fresh tomatoes
2 1-pound cans hominy, drained & rinsed
3 cups (about 1 pound) cubed winter squash
2 large Russet potatoes, scrubbed & cubed
Black pepper in a mill