It’s got a deep flavor, and is mouth hot, but doesn’t burn, and doesn’t multiply as you sip it. Perfect for winter eating. Or perhaps cold in the summer?
It’s a bit labor intensive, but only a little. (roasting the chiles). But the rest goes fast.
You can substitute chiles of course, but as I said, this was plenty spicy with the featured chiles, so be careful, unless you really like the heat.
Hope you enjoy it.
- 5 lg poblano chiles
- 2 lg potatoes, peeled and chopped roughly
- 1 med. onion, chopped roughly
- 4-6 cloves garlic, smashed
- 2 tbsp cilantro, roughly chopped
- 2 c beef stock
- 1 c water
- 2/3 c cream
- cotija cheese, crumbled for topping
- Place the chiles under the broiler and char, and then turn over and do the other side. Remove to a paper bag and fold up until fairly cooled. Peel off the skins and remove seeds and stems and then chop roughly and place in a soup pot.
- Add all the other veggies up to the cream to the pot.
- Simmer for 1 – 1 1/2 hours.
- With a strainer, remove the solids to a blender or food processor and puree. Return to the soup pot, and simmer another 30 minutes.
- Let sit until 30 minutes before ready to eat. Add the cream and heat gently.
- Place the crumbled cotija cheese on the table for sprinkling on.
** lovely with a salad and nice crusty bread.