(For the soup base/sauce)

1 quart chopped green Chiles. i used hatch

1 cup chopped yellow onion

¼ cup garlic

1 tbsp toasted cumin

2 tbsp Mexican oregano

1 cup rice vinegar

½ cup rice oil or whatever neutral oil

salt to taste msg to taste

(For the soup)

2 lamb shanks

soup base

4 quarts Chix stock or beef stock, water, veg stock. Liquid, you get the point.

4 corn cob stalks

salt to taste

msg to taste

(Coriander crema)

1 cup sour cream

1 cup cilantro stems

1 tbsp toasted cumin

2 tbsp milk or cream

salt to taste