Makes 6 servings
8 cups vegetable broth (or 6 cups broth and 2 cups water)
1 (25-ounce) can hominy, rinsed and drained
1 (20-ounce) can green, young jackfruit, rinsed, drained and pulled apart
1 (15-ounce) can chickpeas, rinsed and drained
1 medium onion, finely diced
6 garlic cloves, crushed
6 sprigs cilantro
3 tablespoons nutritional yeast
1 teaspoon dried sage
1 teaspoon dried oregano (Mexican, if you have it)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 bay leaf
2 dried California chilies, stems and seeds removed
2 dried kashmiri chilies, stems and seeds removed
1 dried ancho chili, stem and seeds removed
1/4 medium onion
3 garlic cloves
1/2 teaspoon ground cumin
1/16 teaspoon ground cloves
1 cup water
3 tablespoons neutral oil
Red radishes, sliced
Dried oregano (preferably Mexican oregano)
1. Add all the soup ingredients (the broth, hominy, jackfruit, chickpeas, onion, garlic, cilantro, nutritional yeast, sage, oregano, salt, black pepper and bay leaf) to the pot of a pressure cooker. Pressure cook the soup for 30 minutes, allowing for natural release. If cooking on the stove-top, cook, partially covered over medium heat for 1 hour. Add more water as it reduces. Remove and discard the cilantro and bay. Set the soup aside.
2. Add the chiles, onion, garlic, clove, cumin and water to a medium saucepan. Bring to boil, reduce to simmer, and cook, covered until tender, about 10 minutes. Blend the pot of chili and water and pass the mixture through a fine mesh strainer. Press out as much of the pulp as possible.
3. Heat the oil in a medium saucepan over medium heat and add the chili puree. Cook, stirring occasionally, until thickened, about 6 to 8 minutes. Add the reduced puree to the soup. Bring the soup back to a boil and cook for 20 minutes to marry the flavors. Taste and adjust seasoning.
4. Serve the soup hot with the toppings, as desired.
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