Mexican Hot and Sour Soup

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

• Ready In: 32 mins
• 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

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.