Our version of this Mexican wonder is so quick to make that you may begrudge the extra time it takes to chop, dice, or slice the various garnishes. You can, in fact, do without them—or choose just a few. Slideshow: More Soup Recipes and Tips
Hominy is dried white or yellow field corn with the hulls and germs removed. Often used in Mexican cooking, hominy (called pozole in Mexico) is available dried or canned. The dried version must be reconstituted, which takes several hours of simmering but fills your kitchen with an irresistible corn aroma. For speed, canned hominy is the delicious and easy choice.
It's hard to pick a wine that would be at home with all the flavors and textures here. We'd opt instead for a crisp Mexican lager.