Ingredients

The following ingredients have 4 Servings
  • 1 pound poblano peppers (about 8-10 poblano peppers)
  • 1 tablespoon olive oil
  • 1 medium onion (chopped (white or yellow))
  • 1 medium carrot (peeled and chopped)
  • 1 stalk celery (chopped)
  • 3 cloves garlic (chopped)
  • 1 cup chopped spinach (loosely packed)
  • 1 tablespoon ancho powder
  • 1 teaspoon guajillo powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups chicken stock
  • 1 cup milk
  • ¼ cup Mexican crema (or sour cream)
  • FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

Instruction

  • Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
  • Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
  • Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
  • Rough chop the poblanos and set them aside.
  • While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
  • Add the onion, carrot and celery and cook them down about 5 minutes to soften.
  • Add the chopped roasted poblano peppers, garlic, spinach, seasonings and salt and pepper. Cook another minute, stirring.
  • Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
  • Remove from heat and stir in the crema or sour cream until it is completely incorporated.
  • Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
  • Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.