Decker Brothers Gourmet
September Soups
Chili Mole Chili Mole
Traditional chili spices are scented with unsweetened Mexican cocoa and simmered with red beans, fresh sweet potatoes, corn and pumpkin seeds (pepitos) for a unique, rich flavor.

Vegan/Gluten Free

Vegetable Posole Soup Vegetable Posole Soup
This spicy soup is made with a Pasilla pepper and tomato base. We then add hominy, carrots, kale, peppers and Mexican spices to create a healthy new twist on an old favorite.

Vegan/Gluten Free

Summer Squash, Buttermilk Bisque Summer Squash, Buttermilk Bisque
This soup's light and delicate flavor comes from fresh summer squash, a touch of buttermilk, fresh mint and a pinch of Parmesan cheese!

Vegetarian/Gluten Free

Green Split Pea Soup with Basil Green Split Pea Soup with Basil
Think green! Green split peas and zucchini are simmered together with garlic and fresh basil. Feel free to give in to temptation, it's great for you.

Vegan/Gluten Free

Tomato Basil Bisque with Ricotta Cheese Tomato Basil Bisque with Ricotta Cheese
Zesty tomatoes are cooked with fresh basil, balsamic vinegar and a balanced blend of spices, then blended to a creamy perfection with ricotta cheese.

Vegetarian/Gluten Free

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Vegetable Posole Soup

Vegetable Posole Soup Vegetable Posole Soup
This spicy soup is made with a Pasilla pepper and tomato base. We then add hominy, carrots, kale, peppers and Mexican spices to create a healthy new twist on an old favorite.

Vegan/Gluten Free

Posole has been around for hundreds of years in Latin America as far back as the Pre-Columbian discovery. Posole began it's fabled tradition as a celebratory soup served as part of ritual feasts and special occasions. Historically, the key ingredients of pork and corn have remained throughout it's fabled past. We have created a delicious vegan version by omitting the pork and using fresh greens, Anaheim peppers, carrots and aromatic spices.

So what is hominy? Hominy is simply a dried kernel of maize (corn) that has been soaked in an alkaline solution, usually lime or lye. This treatment naturally breaks down the hull and germ of the kernel and allows the corn to swell to almost twice it's original size.

Once finished with this process, the swollen kernels can be dried as hominy, or turned into masa. And this masa is the dough that is used in making tortillas, tamales and many other important Latin American recipes.

Uses for the dried hominy does not stop there. The kernels can be ground into uniform pieces of smaller and made into polenta or grits (depending on the region). Corn has be instrumental in shaping cuisine all over the Americas and hominy as taken center stage for centuries.





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