Mexican Hot and Sour Soup |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Ingredients:
1 teaspoon vegetable oil |
3 smoke dried jalapeno peppers or 1 -2 tablespoon chipotle chile in adobo |
2 cups bread, dry torn up |
3 garlic cloves, peeled |
1/3 cup red wine, vingear |
1 lb fresh tomatillo, husked |
1 quart vegetable stock |
14 1/2 ounces hominy |
1 medium vine-ripe tomato, seeded chopped |
1/2 lb green beans, 1/2 pieces |
2 medium carrots, coarsely chopped |
1/3 cup shredded muenster cheese |
1 small ripe avocado, cubed |
3 small corn tortillas, see note |
chopped fresh marjoram |
chopped fresh cilantro |
lime wedge |
Directions:
1. Toast the tortillas and cut into strips. If using chipotles make sure they are seeded and stemmed. Tear up the dried bread so it will fit easier into processor. Use canned hominy and drain it. The smoke dried jalapenos are Chipotles. I have NO clue why the zaar computer won't take it.
2. In saute pan with oil, lightly toast the chilies over med heat until aromatic and slightly softened about 2 minutes. In food processor fitted with metal blade finely grind them.
3. Add the bread, garlic and vinegar and puree to thick paste.
4. In separate saucepan, cover tomatillos with water and simmer until softened and tender about 8 minutes. Drain and add to chili mix then puree until smooth.
5. Transfer to saucepan and dilute with stock. Stir to blend. Add the hominy, tomatoes, green beans, and carrots. Simmer for 15 to 20 minutes.
6. To serve put a little of the cheese in each bowl, pour hot soup on top and garnish with the avocado, tortilla strips and herbs.
7. Serve lime wedges on side.
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