posole poblano soup

Makes 6 Servings

Ingredients

  • 4 poblano chiles
  • 4 teaspoons corn oil
  • 1 ancho chile
  • 10 oz smoked pork, diced (about 2 1/2 cups)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 1/4 cups diced onion
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded, minced
  • 3 tablespoons masa harina (optional)
  • 2 tablespoons tomato paste
  • 1 1/2 quarts chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3/4 cup canned hominy, rinsed and drained
  • Juice of 1 lime, or as needed
  • 1/2 cup grated jalapeno jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup diced jicama (optional)
  • 1 tomatillo, papery hull removed, washed and diced (optional)
  • 2 to 3 radishes, diced or cut into matchsticks (optional)

Directions

  1. Preheat the broiler. Brush the poblanos with 1 teaspoon of the oil. Place poblanos under the broiler and turn as they roast so that they blacken evenly on all sides. Put the poblanos in a bowl and cover. Let the poblanos steam for 10 minutes, then remove them from the bowl and pull off the skin. Use the back of the knife to scrape away any bits that don’t come away easily. Remove the seeds, ribs and stem from the poblanos. Chop the flesh coarsely. Set aside.
  2. Heat a cast iron or other very heavy skillet over high heat. Remove the stem and seeds from the ancho and straighten it into a single layer. Toast the ancho by placing it in the hot skillet and pressing down hard with a metal spatula until it crackles and a wisp of smoke rises, 3 to 5 seconds. Flip over and repeat with the other side. Chop the ancho coarsely and set aside.
  3. Heat the remaining oil in a soup pot over medium heat. Season the pork cubes with the salt and pepper and add to the pot. Cook until the pork is well browned, about 5 minutes. Add the onion and continue to cook another 5 minutes. Add the garlic and jalapeno pepper and cook 1 minute more. Add the masa harina (if using) and cook for 1 minute. Add the tomato paste and cook for 1 minute.
  4. Add 4 1/2 cups of the broth, along with the oregano and dried thyme. Bring to a simmer and cook for at least 20 minutes.
  5. Meanwhile, place the remaining 1 1/2 cups of broth and the ancho chile in a sauce pan. Bring to a simmer and cook until the chile is quite tender, about 15 minutes. Place mixture into the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds or until the mixture is smooth.
  6. When the soup has simmered for at least 20 minutes, add the ancho puree. Continue to simmer another 15 minutes. Add the poblanos and hominy. Simmer the soup 10 minutes more.
  7. Just before serving, season to taste with the lime juice, salt and pepper. Serve in heated bowls garnished with the cheese, cilantro, and jicama, tomatillo, and radish (if using). Or put the garnishes in small bowls and pass them on the side.

CIA FOODIES

Posole Poblano Soup

posole poblano soup
Makes 6 Servings

Ingredients

  • 4 poblano chiles
  • 4 teaspoons corn oil
  • 1 ancho chile
  • 10 oz smoked pork, diced (about 2 1/2 cups)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 1/4 cups diced onion
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded, minced
  • 3 tablespoons masa harina (optional)
  • 2 tablespoons tomato paste
  • 1 1/2 quarts chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3/4 cup canned hominy, rinsed and drained
  • Juice of 1 lime, or as needed
  • 1/2 cup grated jalapeno jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup diced jicama (optional)
  • 1 tomatillo, papery hull removed, washed and diced (optional)
  • 2 to 3 radishes, diced or cut into matchsticks (optional)

Directions

  1. Preheat the broiler. Brush the poblanos with 1 teaspoon of the oil. Place poblanos under the broiler and turn as they roast so that they blacken evenly on all sides. Put the poblanos in a bowl and cover. Let the poblanos steam for 10 minutes, then remove them from the bowl and pull off the skin. Use the back of the knife to scrape away any bits that don’t come away easily. Remove the seeds, ribs and stem from the poblanos. Chop the flesh coarsely. Set aside.
  2. Heat a cast iron or other very heavy skillet over high heat. Remove the stem and seeds from the ancho and straighten it into a single layer. Toast the ancho by placing it in the hot skillet and pressing down hard with a metal spatula until it crackles and a wisp of smoke rises, 3 to 5 seconds. Flip over and repeat with the other side. Chop the ancho coarsely and set aside.
  3. Heat the remaining oil in a soup pot over medium heat. Season the pork cubes with the salt and pepper and add to the pot. Cook until the pork is well browned, about 5 minutes. Add the onion and continue to cook another 5 minutes. Add the garlic and jalapeno pepper and cook 1 minute more. Add the masa harina (if using) and cook for 1 minute. Add the tomato paste and cook for 1 minute.
  4. Add 4 1/2 cups of the broth, along with the oregano and dried thyme. Bring to a simmer and cook for at least 20 minutes.
  5. Meanwhile, place the remaining 1 1/2 cups of broth and the ancho chile in a sauce pan. Bring to a simmer and cook until the chile is quite tender, about 15 minutes. Place mixture into the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds or until the mixture is smooth.
  6. When the soup has simmered for at least 20 minutes, add the ancho puree. Continue to simmer another 15 minutes. Add the poblanos and hominy. Simmer the soup 10 minutes more.
  7. Just before serving, season to taste with the lime juice, salt and pepper. Serve in heated bowls garnished with the cheese, cilantro, and jicama, tomatillo, and radish (if using). Or put the garnishes in small bowls and pass them on the side.

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