Re: [CH] New Mexican Chiles? What are they? What do I buy?
Brent Thompson (brent@hplbct.hpl.hp.com)
Mon, 24 Jan 2005 12:43:04 -0800
> Have never tried cooking with Anaheims (or even poblanos, for that matter).
Try poblanos. They're great. Here's a delicious soup recipe that uses a
few (which I've posted before, but it's been a few years now).
--- Brent
** Sopa Verde de Elote (Green Corn Soup)
(from Recipes from the Regional Cooks of Mexico, Diana Kennedy, 1978)
4 Tbs. butter, unsalted (1/2 stick)
1/4 onion, medium, finely chopped
2 garlic cloves, small, peeled, finely chopped
2/3 C. tomatillo, cooked (or canned)
4.5 C. corn kernels (very tender corn, or frozen corn measured while frozen)
5 C. broth, chicken, light
2/3 C. peas, green, fresh or frozen
4 coriander sprigs, large
2 chiles poblanos, small, charred and peeled (or can use canned green
chilies, though fresh chiles poblanos taste much better)
3 romaine lettuce leaves, large
1 tsp. salt (or to taste)
6 Tbs. sour cream, for garnish
tortilla strips, crisp fried, for garnish
Melt the butter and fry the onion and garlic, without browning, until soft.
Blend tomatillos until smooth. Add to the onion/garlic and fry over a high
flame for about 3 minutes, stirring constantly.
Put the corn into a blender/food processor (in batches if necessary) with 2
C. broth and the peas, coriander, chilies, and lettuce, and blend until
quite smooth. Add to onion/garlic/tomatillo and cook over fairly high heat
for about 3 minutes, stirring and scraping the bottom of the pan
constantly, since the mixture tends to stick.
Add the remaining broth and the salt, and cook the soup over low heat until
it thickens and is well seasoned -- about 20 minutes.
Serve in soup bowls garnished with a large spoonful of sour cream and a
sprinkling of tortilla pieces for each serving.
Makes 6 servings.