Snap Pea Posole
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Ingredients:
For the broth:
1 link Mexican chorizo
3 leeks, white parts washed and sliced
2 cloves garlic
1 medium carrot
2 whole guajillo or ancho chiles, wiped clean and seeded
1 chipotle chile in adobo
1 bay leaf
1 tsp Mexican oregano
1/2 cup red verjus (optional)
4 cups broth of choice
1 lb ground beef
3/4 cup egg whites, beaten to a froth
1 Tbsp vinegar or lime juice
For the soup:
1-2 cups cooked posole, patted dry (use the best quality you can)
1-2 cups whole baby shitake mushrooms, stems removed
3 cups sliced sugar snap peas
1 tsp Worcestershire sauce
Olive oil and butter
Salt
Cilantro
Instructions:
Lightly brown chorizo without casing, add in leeks and carrot and saute for 5 minutes or so. Add in garlic and saute for 1 minute, add bay leaf, chiles and oregano and saute for another 1-2 minutes. Deglaze pan with verjus and add in broth.
Add pound of ground beef, crumbled and summer for at least 30 minutes to infuse the flavor. Strain.
Return broth to heat, add vinegar/lime juice then egg whites, gently, so it floats on top. You can bath the egg whites by spooning the hot liquid on top, until it forms a raft. You can skip this step if you don’t care whether or not your broth is particularly clear. I hurried it, so mine was medium clear.
Decant clear broth.
For soup:
In a large skillet, add olive oil and butter (as much as you would like), and sautee cooked salted posole until lightly toasted. Remove and saute salted mushrooms until lightly browned and tender. Remove and add more fat as needed, saute salted snap peas on medium high until they start to brown and are crunchy tender, add Worchestershire sauce and saute for 30 seconds more, then remove from heat. Chop cilantro to taste and add to peas.
To assemble soup, place desired amount of pea, posole, mushrooms in a bowl. Gently pour in hot broth. Serve hot with cilantro.
From breakingbreadblog.com