Spicy Mexican Vegetable Soup with Cilantro Pesto

Name: Spicy Mexican Vegetable Soup with Cilantro Pesto
Yield: Serves 8 or so
Cuisine: Mexico
Ingredients: 3 tablespoons olive oil; 1 pound sliced white onions; 7 cups homemade chicken, corn, or vegetable stock or your favorite canned broth; 7 cups homemade chicken, corn, or vegetable stock or your favorite canned broth; 7 cups homemade chicken, corn, or vegetable stock or your favorite canned broth; 7 cups homemade chicken, corn, or vegetable stock or your favorite canned broth; 2 teaspoons dried oregano (Mexican preferably); 2 teaspoons dried oregano (Mexican preferably); 2 cups diced and seeded tomatoes, drained if canned; ¼ teaspoon ground cinnamon; 1 teaspoon crushed fennel seeds; 2 cups husked and quartered fresh tomatillos or 2 16-ounce cans, drained; 1 teaspoon crushed coriander seeds; 1 teaspoon crushed cumin seeds; 1 to 2 stemmed and seeded chopped dried chipotle chiles or 2 teaspoons chopped canned chipotles in adobo; 1 to 2 stemmed and seeded chopped dried chipotle chiles or 2 teaspoons chopped canned chipotles in adobo; 2 cups husked and quartered fresh tomatillos or 2 16-ounce cans, drained; 1 tablespoon finely slivered garlic; 2 cups cooked white hominy (posole), drained and rinsed if canned; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Cilantro Pesto

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This spicy soup uses hominy, or posole, as the Mexicans call it, to balance the heat. Canned hominy is readily available, but cooking your own dry hominy is worth doing if you have time—both the corn flavor and the texture are much more intense.You can buy dried posole in Mexican markets or by mail order from Indian Harvest (800-346-7032). You can also add your favorite meats, sausages, or fishes to make this a meal in a bowl.

Ingredients

Americas
Mexico
Spicy
Vegetarian
Soup
Central America
Gluten-free

Ingredients

Method