Nayeli, a student from Mexico, developed this very authentic-tasting recipe for us.
- In a large soup pan, cook the carrots, celery, onion, and potato in 6 cups of water until soft.
- Meanwhile wash the chiles and remove stems. In a separate pan, cook the chiles in 1 1/2 cups of water until the water starts boiling. Remove from heat. When soft and cool, cut chiles in half and remove seeds. Set chiles aside, reserving the liquid.
- Strain the vegetables from the broth and with the chile water, process vegetables in a blender with the softened chiles and garlic, until smooth and creamy; return to broth in soup pan.
- Add to the soup pan the hominy, soy curls, and bay leaves. Stir all the ingredients and simmer 10-15 minutes.
- Add the oregano, salt and Chik’nish at the end with mushrooms. Continue cooking 2 minutes.
- At serving time you may add the toppings for the soup listed below plus lemon juice to taste.
Makes 12 cups
NOTE: If using fresh oregano, use 1 1/2 tbsp and chop the leaves slightly.
Toppings suggestions: shredded cabbage, chopped red radish, cilantro leaves, chopped green onions, lemon juice.