This is a very exciting and also soulful soup. I used a different recipe, and it had some raw aftertaste to it, so I like the Food&Wine recipe to cook the puree in the skillet for 12 min. Also should roast poblano peppers and tomatillos drizzled with olive oil on parchment paper for 15 min at 375. I used 1/2 of stock to make the soup thicker.
Special Ingredients:
- 3 poblano peppers
- 1 lb tomatillos
- hominy
- cilantro
- toppings
A photo from Merchant restaurant with more ideas for the toppings. Also can use sour cream.
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