Spicy chicken, corn and charred veg­etable soup

The Guardian - Feast - - Feast -

This dish is in­spired by po­zole, a soup made with hominy and en­riched with meat. I de­vi­ated from the orig­i­nal quite a bit, but it is still won­der­fully rich and pi­quant.

Heat the oven grill to 220C/425F/ gas 7. Put the pump­kin seeds and an­cho chilli in a cold fry­ing pan and toast over a medium-high heat for 10 min­utes, stir­ring now and then, un­til the seeds be­gin to pop and take on some colour. Set aside to cool.

Toss the onion, toma­toes, pep­per, jalapeños and gar­lic with the oil. Di­vide the veg­eta­bles be­tween two trays lined with grease­proof pa­per and roast un­til soft and charred – 20-25 min­utes. Leave to cool for 10 min­utes, then dis­card the gar­lic skins, and the pep­per stems and seeds.

Put the veg in a blender with the co­rian­der, oregano, the toasted seeds and chilli, and 300ml stock, and blend smooth. Pour into a large pan with a lid, add the re­main­ing stock, two-thirds of the corn, the chicken and one and three-quar­ter tea­spoons of salt. Bring to a boil, then turn to medium-low and cook, cov­ered, for 35 min­utes. Re­move the chicken, shred into large chunks, then stir back into the soup along with two ta­ble­spoons of lime juice. Keep warm.

Heat the but­ter in a large sauté pan on a medium-high heat, then add the re­main­ing corn, a pinch of salt and good grind of black pep­per. Cook, stir­ring now and then, un­til brown – about seven min­utes. Add the ground cin­na­mon and cook for two min­utes more, un­til fra­grant. Keep warm.

Com­bine the but­ter­milk with the re­main­ing ta­ble­spoon of lime juice and a pinch of salt. Di­vide the soup be­tween six bowls, top each with sautéed corn, radishes, av­o­cado, but­ter­milk and co­rian­der leaves and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.