San luis green chile soup

8 servings

Ingredients

Quantity Ingredient
Jim Vorheis
6 mediums Fresh Anaheim chilies
1 large Red bell pepper
1 Fresh Jalapeno pepper, sliced
2 ounces Salt pork, diced
½ pounds Boned chicken breast, thinly sliced
½ pounds Pork butt steak, thinly sliced
6 tablespoons Butter
1 medium Onion, diced
½ cup All-purpose flour
1½ teaspoon Chili powder
1 teaspoon Ground cumin
1 small Clove garlic, minced
¾ cup Tomato sauce
2 quarts Chicken broth, warmed
½ cup Peeled, seeded and diced tomatoes
1 tablespoon Minced fresh cilantro
Garnish:
Avocado slices
Sour cream

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 saute 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.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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