GET THE RECIPE!
3ea. Ancho chiles dried 2ea. Pasilla chiles 1ea. Morita chile 3ea. Garlic, cloves, whole, unpeeled 3ea. Roma tomatoes, large 1ea. Tomatillo, large 1ea. Mint, sprig 2tbsp. Sesame seeds, toasted 2ea. Chayote, medium 2ea. Zucchini, diced 1 cup Green beans 2ea. Ears of corn 2ea. Carrots, large, diced 3ea. Potatoes 1⁄2 cup Cilantro, rough chopped 2 ea. Limes, cut into wedges
STEP 1
Set oven broiler on Hi. Bring a small pot of water to a boil, drop in ancho, pasilla, and morita chiles, remove pot from heat and let sit for 10 min. Place the garlic cloves, tomatillo, and roma tomatoes on a foil lined sheet-tray and put under the broiler for 5 min. Flip the tomatoes over and remove the garlic. Place back in the oven for 5 more mins. Once the tomatoes have black spots all over, remove from the oven and place tomatoes in blender. Peel garlic and place in the blender.
STEP 2
Bring the vegetable stock and mint sprig to a boil in a large pot. Turn heat down to low and leave simmering. Drain chiles and reserve 1/2 cup of the soaking liquid. Place chiles and 1⁄2 cup of the soaking liquid in blender. Add toasted sesame seeds to the blender and process until smooth. Add the chile puree to the simmering stock and bring back up to a simmer.
STEP 3
Add the corn and potatoes to the pot and simmer for 7 minutes. Add the chayote and the carrots and simmer for 7 more minutes. Add the green beans and the zucchini and simmer for 7 more minutes. Season to taste and serve. Serve with chopped cilantro and lime wedges.
Chayote is a type of squash, green in color and pear like in shape. it can be found at most grocery stores,