Mexican Hot and Sour Soup

Name: Mexican Hot and Sour Soup
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 6 serving(s)
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 tomatoes, 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

Submitted by That is Dr House to

"The author of Mostly Vegetables credits the Wappo Bistro and Grill in Calistoga California and their fusion recipes as the inspiration for this one."

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Ready In:: 32mins
Ingredients:: 17
Serves:: 6

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 tomatoes, 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

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.
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.
Add the bread, garlic and vinegar and puree to thick paste.
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.
Transfer to saucepan and dilute with stock. Stir to blend. Add the hominy, tomatoes, green beans, and carrots. Simmer for 15 to 20 minutes.
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.
Serve lime wedges on side.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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