southwestern vegetable & chile soup with tamale dumplings

[Guest guest]

this is one of my all-time favorite soups. i adapted it from a non-veggie one

by texas chef, stephan pyles.

 

southwestern vegetable & chile soup with tamale dumplings

 

4 pobano chiles

2 tsp. canola oil

1 onion, chopped

1 carrot, chopped

1 red bell pepper, seeded and diced

6 scallion, finely sliced

3 cloves garlic, very finely chopped

5 (+) cups vegetable broth

2 ripe tomatoes, peeled, seeded and chopped -or- 1 cup canned tomatoes, drained

and chopped

1 cup corn

5 tomatillos, husked, rinsed and diced

1 T. chopped fresh basil ( i don't always use this)

 

salt and pepper

 

dumplings

2 T. canola oil

1/2 tsp. salt

1 tsp. ground cumin

1/2 cup masa harina

1 tsp. pure chile powder

1 large egg

1 large egg white

1 cup cooked fresh corn kernels or frozen, thawed

 

make the soup:

 

1. roast poblano chiles turning frequently, until the skins are black. (can

broil in oven about 5 inches from heat source) place in a paper bag and let

steam for 20 minutes. peel the chiles with your fingers or a knife. halve

lengthwise, remove stems and seeds; chop the flesh. set aside.

2. in a large pot, heat oil over medium heat. add onions, bell peppers,

carrots, scallions and garlic; cook, stirring, until softened, about 2 minutes.

add broth, tomatoes, tomatillos, chiles, and corn. bring to a boil, reduce the

heat to low and add basil. simmer for another 10 minutes.

 

make the dumplings:

 

1. meanwhile, in a saucepan, combine oil, salt, cumin and 1/2 cup water; bring

to a boil. sift in masa harina and stir with a wooden spoon until the mixture

pulls away from the pan and no longer clings to the spoon. stir in chile powder

and remove from the heat. beat in egg and egg white. fold in corn. with wet

hands, form the dough into dumplings.

 

2. spoon the dumplings into the gently simmering soup and cook until no longer

doughy, 3 to 5 minutes. taste and season with salt and pepper.