Recipe ingredients
- 10 chile poblanos, fresh or canned
- 6 medium potatoes
- 6 medium tomatoes, peeled
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Vegetable oil
- 4 to 6 cups water, as necessary
- Salt, to taste
- 3 tablespoons granulated chicken bouillon
- 1 teaspoon parsley
- 1/2 teaspoon baking soda
- 2 1/2 cups milk
- 1 pound Oaxaca or mozzarella cheese, diced
Recipe method
- If chiles are fresh, first roast them on a hot griddle until the skin blisters and turns brown.
- Put them in a plastic bag to sweat for about 10 minutes, then peel, de-vein, and remove the seeds.
- If canned chiles are used, slit them and remove seeds.
- Rinse chiles in water and cut in long strips.
- Peel and cube the potatoes.
- Puree tomatoes in the blender and pour through a sieve to remove seeds.
- In a 6 to 8-quart pan, fry the onion and garlic, potatoes and chili strips in the oil until the onion is soft.
- Add the pureed tomatoes and cook for 3 to 5 minutes.
- 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 tablespoons diced cheese and pour the piping hot soup over it.
Other soup recipes:
Oaxaca soup recipe
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