San Luis Green Chile Soup

Big-bowl Southwestern soup built on fire-roasted green chiles and two kinds of meat. Anaheim chiles get blistered under the broiler until the skins char black, then steamed in a bag to slip off easily. That roasting step is what gives the soup its smoky backbone; skip it and you’re making chile stew without the chile soul.

Chicken breast and pork shoulder sear quickly in rendered salt pork fat for a triple-meat base. A golden roux with chili powder, cumin, and garlic thickens the broth without turning it gluey, and fresh tomatoes plus cilantro are stirred in at the end to keep the finish bright.

Serve with sliced avocado and a dollop of sour cream melting into the top. Warm flour tortillas on the side for dipping. This is cold-weather food for the San Luis Valley of Colorado, where Hatch-style chiles grow wild.

Chef Tips

• Wear gloves when handling the roasted chiles. The oils get under your nails and on your face for hours.
• Don’t rinse the chiles after steaming. Water washes away the charred flavor you spent 10 minutes building.
• Cook the roux until golden brown, not just pale. That color equals flavor, and raw flour tastes like library paste.
• Warm the broth before whisking it into the roux. Cold liquid into hot roux creates lumps that never smooth out.

Variations

• Substitute Hatch chiles for Anaheims if you can find them. Hotter, more fragrant, more classic.
• Use all chicken or all pork if you’d rather skip one meat. The flavor still runs deep.
• Top with crumbled cotija cheese and crushed tortilla chips for extra crunch.