- Exported from MasterCook
SAN LUIS GREEN CHILE SOUP
8 Preparation Time :
Categories : Soups
Amount Measure Ingredient -- Preparation Method -- -- --
Jim Vorheis
6 md Fresh Anaheim chilies
1 lg Red bell pepper
1 Fresh Jalapeno pepper,
2 oz Salt pork, diced
1/2 lb Boned chicken breast, thinly
1/2 lb Pork butt steak, thinly
-sliced
6 tb Butter
1 md Onion, diced
1/2 c All-purpose flour
1 1/2 ts Chili powder
1 t Ground cumin
1 sm Clove garlic, minced
3/4 c Tomato sauce
2 qt Chicken broth, warmed
1/2 c Peeled, seeded and diced
-tomatoes
1 tb Minced fresh cilantro
Garnish:
Avocado slices
Sour cream
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 - - - - - - - - - - - - - - - - - -
