I have written more posts extolling the joys of soup than any other dish. I never tire of them: delicate Miso-style broths, bolshy spicy meals-in-a-bowl, more stew than soup, or for ladies who lunch – purees of vegetables, extracting the sheer essence of asparagus, Jerusalem artichokes, or broccoli, to be sipped daintily.
For a slightly more substantial but no less nourishing soup, I made my own variation of a Green Chilli recipe, taken from Gourmet Magazine (February 2007).
I am thrilled to discover that there are now several online suppliers of Mexican food in the UK. One company, Lupe Pintos, sell a vast array of the La Preferida range (which I often bring back with me in my suitcase after a trip to see the in-laws). Unfortunately this stuff doesn’t come cheap, but it’s worth experimenting with if you’re feeling particularly flush. The canned Chipotles in Adobe Sauce give real pep to a chilli that’s just missing something. Paul is a huge fan of the Refried Chipotle Beans and makes the fastest bean burrito known to man with a tin of these.
But, aside from the hottest potato chips I have ever tasted (Death Rain Habenero Chips – seductively hot), the product I was most interested in, and finally got around to using last night, was the White Hominy.
On first impressions, Hominy looks as though someone dropped their popcon into 7-Up; literally soggy popcorn. Not surprising as it is actually dried corn kernels, soaked in an alkaline mixture (originally wood ash) until the husks are removed. The resulting nude kernel is then ready for use. This process goes by the catchy name of Nixtamalization, but despite the retro-trendy moniker, Hominy has been prepared in this manner since 1200BC. Curiously, this basic chemical process renders the kernel far more nutritious (and easier to digest) than nature originally intended.
It has a distinctive smell that reminded me of the Mexican food aisle in American supermarkets, but when used in a spicy soup or stew, it lightens a dish with its not-unpleasantly bland flavour and boiled potato texture.
It was, then, with great pleasure that I could finally bust open this enormous tin of White Hominy for use in the aforementioned Green Chilli Soup.
What’s so special about this recipe, you’re wondering. How about, a soup so fragrant with chilli and coriander and cumin that you can feel it behind your eyes. Every spoonful makes you smile and feel peaceful whilst simultaneously exciting your taste buds. Don’t panic: I’m not slipping over to the hippy darkside, I just found the soup wondrous.
So, enough wittering, you’re all thinking. We just want the recipe. OK. But, one last piece of advice that I would urge you to take: the garnishes of the toasted pumpkin seeds and drizzled Tofutti Sour Cream are not optional. The cooling cream and the crunch of the seeds are as intrinsic to the dish as the fresh coriander (cilantro), chillis or cumin.
Oh, if you can’t find Hominy, I’m not sure what else to suggest. Canned Sweetcorn would be too sweet and overpowering, chick peas which look similar but are too firm and nutty. Just order a can of Hominy from either of these two online emporiums (if you’re in the UK, that is), Lupe Pintos or MexGrocer.co.uk.
1 Onion, peeled and cut into quarters
1-4 Jalapeno Chillis (I used the 3” chillis you can get in the supermarket in the UK, but I wussed out and de-seeded it. My heat tolerances are on go-slow at the moment), topped and cut into large chunks
2 Cloves Garlic, peeled and squashed with the back of a knife
1 ¾ Cups Vegan Chicken-flavoured Stock
1 Teaspoon Cumin (I had run out of cumin powder so I toasted some seeds and ground my own in a pestle and mortar – the smell was heady and intoxicating, everyone should try it)
½ Teaspoon Salt (or to taste)
400g Hominy, drained and rinsed
Half a bunch of Coriander (cilantro) or a couple of tablespoons, chopped
1 Tablespoons Vegetable Oil
Tofutti (or your favourite brand) Vegan Sour Cream
Toasted Pumpkin Seeds for Sprinkling
Throw the quartered onion, chopped chilli, squashed garlic and quarter cup of the stock into a food processor or blender and puree until smooth.
In a frying pan, heat one tablespoon of oil over medium high heat and stir in the onion/chilli/garlic puree mush. It will sizzle frantically for a few seconds.
Cook over a relatively high heat until the liquid has evaporated, stirring frequently, about 5-10 minutes.
Add the rest of the stock, the cumin, salt and hominy, stir well and leave to simmer gently for about 5 more minutes or until the chicken is cooked.
Serve in large deep bowls, sprinkled generously with the Tofutti Sour Cream and toasted pumpkin seeds.