Crema de Chile Poblano Recipe

Poblano Soup Recipe

The Chile Poblano is named because there is ancient pre-colonial evidence of its cultivation in the Tehuacán Valley, a municipality in the state of Puebla. Specifically, Chile Poblano is a fresh, fleshy, large-sized chili, usually dark green in color with glowing skin. It is not exactly considered spicy, but has a well-defined and characteristic taste.

Ingredients (serves 6)

6 Chiles Poblanos San Miguel

1 baked big potato

2 tablespoons butter

1/2 sliced medium onion

350 g fresh cream

1 1/2 Lt Chicken Broth

150 g fresh cheese

1 pack of Blue Corn Tortillas

Preparation

Blend the poblanos peppers with the cooked potatoe, add some chicken stock to easy the blending.

Cut the tortillas into thin strips and fry in plenty of oil. Set them aside in a bowl with absorbent paper.

Add the butter and add the sliced onion, cook for a couple of minutes, add the poblano peppers blend using a strainer. Cook until thicken, between 10/15 minutes. Add the chicken stock and let it boil.

Serve with a spoonful of sour cream, crumble cheese and tortilla strips.