Green Chile and Tomatillo Soup
Sopa de Chile Poblano y TomatillosTraditional ingredients are presented in an unusual way in this scrumptious contemporary soup that's my own innovation.
Ingredients
Makes 4 servings
- 1 tablespoon vegetable oil
- ½ medium white onion chopped
- 1 medium garlic clove chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 2 large poblano chiles roasted and peeled
- ¾ pound about 12 tomatillos, husked and quartered
- ½ cup loosely packed chopped fresh cilantro
- 3 cups canned fat-free reduced-sodium chicken broth
- 1 tablespoon masa harina corn flour for tortillas
- ½ teaspoon salt or to taste
- â…› teaspoon freshly ground pepper or to taste
- â…“ cup Mexican crema or sour cream
Instructions
- In a large saucepan, heat the oil over medium heat.
- Add the onion, garlic, and oregano.
- Stir to coat with oil.
- Cover and cook on low heat 5 minutes.
- Add the chopped chiles, tomatillos, cilantro, and chicken broth.
- In a small bowl mix the masa harina with about 2 tablespoons broth and stir into the soup pot.
- Bring the soup to a boil; then reduce the heat and simmer, partially covered, until the tomatillos are soft, 12 to 15 minutes.
- Season with salt and pepper.
- Transfer the soup to a blender or food processor and purée until smooth.
- Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes.
Notes & Wine Advice
Serve hot, drizzled with crema.