Every now and again I end up creating a dish that I classify as "restaurant-worthy". This means that: a) I feel like I could find it in a restaurant b) I don't believe I could make it as good as this imaginary restaurant and c) it's a dish that I would order again and again.
This soup is one of those dishes! I could not stop eating it as I was cleaning the kitchen. I kept stealing slurps here and there until I'm pretty sure I had two bowls, instead of just one. I think the dried mexican chili pod really gives it such an interesting and deep flavor so don't skip it! Not to worry if you're not into super spicy (like me). This soup is very mild just as it is. However, you're BA and want more heat, just up the amount of chipotle chili powder.
Zingy Mexican Soup
Serves 4
- Peppers:
- 1 Anaheim or poblano pepper, toasted
- 1 dried mexican chili pod, toasted
- Aromatics:
- 1/2 Tbsp. olive oil
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 tsp. ground cumin
- 1/4 tsp. paprika
- 1/4 tsp. chipotle chili powder
- pinch of ground black pepper
- Soup:
- 4 cups vegetable broth
- 1 15 oz. can of tomato sauce
- 1 15 oz. can of hominy, rinsed and drained
- 1 15 oz. can of black beans, rinsed and drained
- Conclusion:
- 1 corn tortilla, toasted
- 1/2 lime, juiced
- 1/4 cup fresh cilantro, chopped
- vegan cheddar cheese, for garnish
Notes: Anaheim and poblano peppers are not spicy at all. If you don't have a gas burner, you can broil both peppers in the oven for a few minutes. The dried chili pods can be found in the "Ethnic" section of your local grocery stores, they usually come in a large bag.
Begin by toasting the Anaheim or poblano pepper. Turn a gas burner to a low flame and set the whole pepper over the flame, rotating until the skin becomes blistered. It's okay if bits become charred. Remove from heat and immediately place in a bowl of cold water. When cool enough to handle, remove the tip, stem, and the seeds then dice.
In a small frying pan, heat the dried chili pod over low heat for a few minutes, flipping halfway through until thoroughly heated. Remove from heat and set aside.
Heat the oil in a large soup pot over low. Add the aromatic ingredients as well as the chopped poblano pepper. Saute for about 5 minutes, until the onion is tender.
Add the soup ingredients. Remove the stem and seeds from the dried chili pepper and add whole to the soup. Almost bring to a boil over medium-high heat.
Meanwhile, toast the tortilla over low flame. Keep flipping, taking care that it doesn't burn.
Remove the soup from heat and add in the lime juice and cilantro. Stir well, remove and discard the dried chili pepper.
Serve the soup hot. Top with additional fresh cilantro and vegan cheese.
Can't get this song, The Last Bison – Switzerland, out of my head!
German word of the day: Mexican --> mexikanish (pronounced: mexi-khan-ish)
Good deed of the day: This made my heart stop. Such sadness. If you're against boiling dogs (or other animals) alive, then for the love of god take 5 seconds to sign this petition to Stop Cooking Live Animals. Seriously, why wouldn't you?
[yumprint-recipe id='85']
