Vegetable Soup with Radish Sauce (Clemole con Salsa de Rabanos)
Print This Recipe
This is a substantial peasant mole de olla - a complete and flavorful meal usually cooked in a large clay pot. The addition of a zesty radish sauce makes this version special.
INGREDIENTS
SOUP
1-1/2 pounds boneless lean pork, cubed
1/2 white onion
3 cloves garlic
10 cups water
2 tablespoons sea salt
1-1/2 pounds tomatillos, husks removed
1 cup chopped fresh cilantro
3 chiles serranos
3 ears corn, each cut into 1-1/2-inch pieces
8-ounce small zucchini, sliced 1/2-inch thick
8-ounces of young green beans, trimmed and cut in halfSAUCE
1 cup water
1 tablespoon sea salt
1 tablespoon vinegar
8 radishes, finely chopped
1/2 cup finely chopped white onion
3/4 cup freshly squeezed orange juice
1/2 cup fresh squeezed lime juicePlace the pork, onion, garlic, water, and salt in a large pot or Dutch oven. Bring to a boil, skim the surface, reduce the heat and simmer, covered, until the pork is tender, about 45 minutes. Correct the seasonings and set aside.
In a blender, purée the tomatillos, cilantro, and chiles serranos. Set aside.
To make the sauce, combine the water, salt and vinegar in a bowl and add the radishes, onion, orange juice, and lime juice.
Twenty minutes before serving, bring the pork mixture to a boil, add the corn, zucchini, and green beans and simmer until the vegetables are tender, 10 to 15 minutes. Bring the soup to a boil, add the purée, stir and remove from the heat.
Pass the sauce separately, to be served over the hot soup.
Makes 6 servings