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Ingredients
- 3 tbsp canola oil
- 1 lb white mushrooms, clean and sliced
- 1 corn tortilla, left overnight to dry
- 2 thin slices baguette, left to dry
- 7 cups water
- 5 tsp vegetable bouillon granules
- 1 lb tomatillos, husked and chopped
- 1 cup cilantro
- 3 tbsp finely chopped white onion
- 2 cloves garlic, finely chopped
- 1 serrano chile, finely chopped
- 3 tbsp sesame seeds, toasted
- 3 tbsp pumpkin seeds, toasted
- 1 inch cinnamon bark
- 2 cloves
- 2 cups drained canned white hominy
- CONDIMENTS
- 1 cup chopped radishes
- 1 cup finely chopped white onions
- 1 cup shredded cabbage
- 1/2 cup dried oregano
- 2 serrano chiles, finely chopped
Details
Servings 6
Preparation
Step 1
In a cast iron frying pan over high heat, warm the oil. Add the mushrooms and toss and stir for 1-2 minutes. Remove with a slotted spoon. Reduce heat to medium and fry the tortilla until brown, a few minutes on each side. Using the slotted spoon, transfer to paper towels to drain. Fry bread in same way. Transfer to paper towels, and break the tortilla and bread.
Pour the water into a large pot and bring to a boil over high. Add the bouillon granules and when they are dissolved, add the mushrooms, reduce the heat to medium low and simmer uncovered, until soft, about 5 minutes. Drain the mushrooms, reserving the broth.
Working in batches, put the tortilla and bread pieces, tomatillos, cilantro, onion, garlic, chile, and 1/2 cup of broth into a blender and blend until smooth.
Reheat the oil in the frying pan over medium high heat until just starting to smoke, adding more if necessary. Pour in the puree all at once and fry, occasionally for about 2 minutes. Reduce the heat to medium and simmer, uncovered, until the mixture thickens, about 10 minutes.
Meanwhile, put the sesame and pumpkin seeds into a spice grinder and grind very finely. Put the seeds and 2 cups of the reserved broth into the blender and blend until smooth. Stir in the tomatillo sauce.
Return the remaining broth to the pot and bring to a simmer. Place the cinnamon bark, cloves on a piece of cheesecloth. Tie and drop into the broth. Add the tomatillo seed sauce and stir in the mushrooms and hominy. Simmer uncovered 10-15 minutes. Remove from heat and discard pouch.
Ladle into warmed bowls. Set out condiments and serve.
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