Soup of Democracy 1: Recipe for Corn, Tomatillo, and Habichuelas Chili with Lime
For the first gathering of The Soup of Democracy, in September 2017, we improvised based on the ingredients we had on-hand from our local, weekly farm share.
This soup was an improvised combination of a few Pozole Verde , white bean chili recipes and the corn-on-the-cob sold by street vendors in Mexico. We made two pots — one with a base chicken stock, and another that had a vegetable-based stock for the vegetarians among us.
Ingredients:
6 ears of local corn, oven-roasted, then cut from the cobs
8 medium tomatillos, oven-roasted, then diced
2 jalapeno peppers oven-roasted, then de-seeded and diced
3 white onions, sauteed until transparent
5 cloves oven-roasted garlic, finely chopped
32 oz canned habichuelas / small white beans, drained and rinsed
8 cups chicken or vegetable broth
1/4 cup lime juice
salt, pepper, cayenne pepper, cumin to taste
Sautee onions with olive oil in stock pot.
Add broth, roasted tomatillos, corn, jalapenos, and habichuelas, and bring to a boil. Simmer, add lime juice, and season with spices to taste.
Garnish with thinly sliced scallions and radishes, cilantro leaves, and sliced avocado, and serve!
