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:
- 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
- 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!
Baked corn tortillas (cut in fourths)
A pinch of cheese