Spicy chicken, corn and charred vegetable soup
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.