This is a Mexican dish which is a vegetarian version made by Chef Brian. There are steps to be followed in the recipe to the tee! Watch the video as Chef Brian makes this hearty warm soup!
|Dried california chiles||6|
|Dried pasilla chile||1|
|Garlic||3 Clove (15 gm) (Unpeeled)|
|Onion||1⁄2 Medium , cut into thick wedges|
|Plum tomatoes||1 Cup (16 tbs) , peeled|
|Ground cumin||1⁄4 Teaspoon|
|Dried mexican oregano||1⁄2 Teaspoon|
|Vegetable broth/Chicken broth||6 Cup (96 tbs)|
|Hominy||3 Cup (48 tbs) , cooked|
|Chayote squash||2 , peeled cored and diced|
|Sweet red pepper||1 , diced|
|Anaheim chile||1 , diced|
|Yellow squash||1 Small , diced|
|Zucchini||1 Small , diced|
|Cabbage||1⁄4 , shredded|
|Avocado||2 , cut in large|
|Radishes||4 , diced|
|Lime||1 , quartered|
Remove the seeds and stems from the California and Pasilla chiles. Heat a large skillet over high heat. Toast the chiles lightly by pressing them against the pan with a metal spatula on both sides. Remove from the skillet and place in a bowl. Cover with warm water and allow to soak for 15 minutes to soften. At the same time that you place the chiles in the pan, add the garlic cloves and onion slices to the pan as well. Lightly char on both sides. Remove from the heat and when cool enough to handle, peel off the skin of the garlic.
Drain the chiles of the water they were soaking in and lightly squeeze. Place in blender jar with the garlic, onion and tomato and puree on high until smooth. Place vegetable or chicken broth in a large saucepan. Bring to a simmer and add the chili puree, cumin, oregano and salt. Stir to combine. Add the hominy and simmer for 15 minutes. Add the chayote and peppers and cook for 5 minutes. Add the zucchini and yellow squash and cook for another 5 minutes until all the vegetable are tender. Serve in warm bowls with a little shredded cabbage, avocado, and radish on top. Place a bowl of limes on the table for each person to squeeze on their soup at the table
Enjoy with a glass of Cakebread Cellars Rubaiyat.