San Luis Green Chile Soup
Yield
6 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
anaheim chilies
fresh |
*
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | each |
jalapeño pepper
fresh, sliced |
*
|
| 2 | ounces |
salt pork
diced |
|
| ½ | pound |
chicken breasts
boned, thinly sliced |
|
| ½ | pound |
pork shoulder
steak, thinly sliced |
|
| 6 | tablespoons |
butter
|
|
| 1 | medium |
onions
diced |
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | small |
garlic cloves
minced |
*
|
| ¾ | cup |
tomato sauce
|
|
| 2 | quarts |
chicken broth
warmed |
*
|
| ½ | cup |
tomatoes
peeled, seeded and diced |
|
| 1 | tablespoon |
cilantro
fresh, |
|
| 1 | x |
avocados
slices, to garnish |
*
|
| 1 | x |
sour cream
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
anaheim chilies
fresh |
*
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | each |
jalapeño pepper
fresh, sliced |
*
|
| 57.8 | ml/g |
salt pork
diced |
|
| 226.8 | g |
chicken breasts
boned, thinly sliced |
|
| 226.8 | g |
pork shoulder
steak, thinly sliced |
|
| 9E+1 | ml |
butter
|
|
| 1 | medium |
onions
diced |
|
| 118 | ml |
all-purpose flour
|
|
| 7.5 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 1 | small |
garlic cloves
minced |
*
|
| 177 | ml |
tomato sauce
|
|
| 2 | quarts |
chicken broth
warmed |
*
|
| 118 | ml |
tomatoes
peeled, seeded and diced |
|
| 15 | ml |
cilantro
fresh, |
|
| 1 | x |
avocados
slices, to garnish |
*
|
| 1 | x |
sour cream
to garnish |
*
|
Directions
Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides.
Place in plastic bag for 10 minutes.
Peel, dice and set aside.
In large skillet, cook salt pork until fat is rendered.
Remove salt pork with slotted spoon; drain on paper towel.
Increase heat and sauté chicken and pork quickly until browned.
Drain and set aside. Melt butter in large saucepan.
Add onion and cook until transparent.
Add flour and cook stirring until roux is golden brown.
Remove roux from heat and stir in chili powder, cumin, garlic and tomato sauce.
Whisk in warm chicken broth and heat to simmering.
Add chilies, red pepper, jalapeno, salt pork, chicken and pork to soup.
Heat thoroughly and stir in tomatoes and cilantro.
Heat to simmering.
