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San luis green chile soup
Artist: _
Categories: Chile, North American, Soups & Stews, South American
Yield: 8
Rating: 0
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Ingredients:
Jim Vorheis
6 medFresh Anaheim chilies
1 largeRed bell pepper
1 Fresh Jalapeno pepper
-sliced
2 ozSalt pork, diced
1/2 lbsBoned chicken breast, thinly
-sliced
1/2 lbsPork butt steak, thinly
-sliced
6 tbspButter
1 medOnion, diced
1/2 cupAll-purpose flour
1 1/2 tspChili powder
1 tspGround cumin
1 smallClove garlic, minced
3/4 cupTomato sauce
2 quartChicken broth, warmed
1/2 cupPeeled, seeded and diced
-tomatoes
1 tbspMinced fresh cilantro
Garnish:
Avocado slices
Sour cream
Procedures:
1Roast anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides.
2Place in plastic bag for 10 minutes.
3Peel, dice and set aside.
4in large skillet, cook salt pork until fat is rendered.
5Remove salt pork with slotted spoon; drain on paper towel.
6Increase heat and saute chicken and pork quickly until browned.
7Drain and set aside.
8Melt butter in large saucepan.
9Add onion and cook until transparent.
10Add flour and cook stirring until roux is golden brown.
11Remove roux from heat and stir in chili powder, cumin, garlic and tomato sauce.
12Whisk in warm chicken broth and heat to simmering.
13Add chilies, red pepper, jalapeno, salt pork, chicken and pork to soup.
14Heat thoroughly and stir in tomatoes and cilantro.
15Heat to simmering.
16creme de colorado cookbook (1987) from the collection of jim vorheis
 
 
 
 

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