A Cook Named Matt

Ingredients

• (For the soup base/sauce)
• 1 quart chopped green Chiles. i used hatch
• 1 cup chopped yellow onion
• 1/4 cup garlic
• 1 tbsp toasted cumin
• 2 tbsp Mexican oregano
• 1 cup rice vinegar
• 1/2 cup rice oil or whatever neutral oil
• salt to taste msg to taste
• 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
• 2 tbsp milk or cream