Latin Corn Soup
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 large onion, thinly sliced
2 tsp olive oil
3 garlic cloves, minced
1 serrano pepper, minced
2 tsp ground coriander
1 1/2 tsp dried oregano
1 tsp salt
2 cups water
1/4 cup thinly sliced radishes
2 cups peeled and diced sweet potatoes
1 red bell pepper, diced
1 (!5 oz) can white hominy, drained
1 (14 oz) can lite coconut milk
1 (14 oz) can of diced tomatoes
1 1/2 cups fresh corn
2 tbsp lime juice
2 tbsp cilantro, chopped
Instructions:
Serves 4-5
Cook the onions in a soup pot on medium-high in the oil for about 5 minutes or until the onions are just beginning to soften. Add the garlic, serrano pepper, coriander, oregano and salt. Stir constantly for one minute. Stir in 1 cup of the water and the radishes, sweet potatoes and bell pepper. Cover and simmer, stirring occasionally, for ten minute or until the veggies are tender.
While the veggies simmer, puree together the hominy with the remaining 1 cup water and the coconut milk in a food processor or blender. Add to the vegetables once they are tender, along with the tomatoes and the corn. Bring back to a simmer.
Stir in the lime juice and the cilantro. Remove from heat and serve.
From joanne-eatswellwithothers.com