Recipes from Mexico :: Mexican Soups and Stews
Source: The Junior League of Mexico City, Mexico
10 chile poblanos*, fresh or canned
6 med. potatoes
6 med. tomatoes, peeled
1/2 large onion, chopped
2 cloves garlic, minced
1 Tbsp. cooking oil
4 to 6 c. water, as necessary
Salt to taste
3 Tbsp. granulated chicken broth
1 tsp. parsley
1/2 tsp. baking soda
2 1/2 (two and a half) c. milk
1 lb. Oaxaca or mozzarella cheese, diced
If chiles are fresh, first roast them on a hot griddle until the skin blisters and turns brown. Put them into a plastic bag to "sweat" for about 10 mins., then peel, devein and remove the seeds. If canned chiles are used, slit them and remove seeds. Rinse chiles in water and cut into long strips.
Peel and cube the potatoes. Puree tomatoes in the blender and pour through a sieve to remove seeds.
In a 6-8-quart pan, fry the onion and garlic, potatoes and chile strips in the oil until the onion is soft. Add the pureed tomatoes and cook for 3 to 5 mins. Add the water, salt, broth granules, parsley and baking soda.
In a separate pan, bring the milk to a boil, remove any "skin," and add to the other mixture. Add about one-third of the diced cheese and let it melt.
In each individual soup bowl, put about 3 Tbsp. diced cheese and pour the piping-hot soup over it.
* A dark green pepper, usually mild in flavor. Bell peppers may be substituted, but they are not as good. If used, add 1 Tbsp. Tabasco to the soup.
This recipe is a little bit of trouble to make, but the results are well worth it.
Yield: 6 servings
Que Sabroso!
