Poblano peppers are one of the most popular peppers grown in Mexico. They’re large, green, and milder in taste. You can find these peppers in most every grocery store; they look similar to green bell peppers, just more elongated.
A great nutritional perk to this pepper is that it is bursting with vitamin C, like other peppers.
Now that summer is upon us, it’s a great time to start experimenting with poblanos! They’re great grilled, roasted, and even stuffed (ever have chile Rellenos?).
Here’s your TRICK:
Try peeling the skin – it’ll be tastier and easy to eat because you’ll have removed the waxy texture. If you roast the peppers, it’s a snap to peel them off. Roast first in a 400-degree oven till bubbly and nicely browned, place in a zipper-top bag, and let the peppers “sweat”; this will make the removal of the skin a snap.
Here’s your TIP:
These are some of the best peppers to stuff. They have a large capacity and sturdy walls that won’t collapse under the oven’s heat.
And Your RECIPE:
Tortilla Soup
Ingredients
- 4 chicken breasts cooked and shredded
- 5 cups chicken broth
- 1 poblano pepper seeded and chopped
- 4 roma tomatoes diced
- 3 stalks celery chopped
- 1 bay leaf
- 1 large yellow onion chopped
- 5 cloves garlic minced
- 1-2 bell peppers chopped
- 2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1 teaspoon oregano
- dash garlic powder
- dash onion powder
- Sea salt and freshly ground pepper to taste
- 1 bunch cilantro minced, a big handful, stalks and all
Instructions
- Despite having a lot of ingredients, it’s really easy to make this soup! Just mix everything together. First just bring the broth and chicken to a boil and turn down the heat and add as you go! Considering the quantity of ingredients how much broth you need may vary. Enjoy!
Notes
Baked corn tortillas (cut in fourths)
Sliced avocado
A pinch of cheese