Recipe: Yummy Poblano & Potatoe Soup

Poblano & Potatoe Soup. Poblano peppers are a mild variety of chili peppers that are highly nutritious and equally delicious. They're rich in vitamins A and C, carotenoids, capsaicin, and other compounds that may act as. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide").

To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper. Poblanos (pronounced po-BLAH-no) peppers are a mild variety of chile pepper. They are as large or even larger than a bell pepper but are skinnier and have a pointy tip, similar to hot chile peppers like jalapeños. You can have Poblano & Potatoe Soup using 18 ingredients and 2 steps. Here is how you cook that.

Ingredients of Poblano & Potatoe Soup

1. You need 2 of poblano peppers.
2. You need 1 of Anaheim chili pepper.
3. It's 5 of potatoes.
4. Prepare 2 tbsp of chicken bullion.
5. Prepare 2 of sprigs of cilantro.
6. You need 1 can of rinsed garbanzo beans.
7. It's 1 can of rinsed white beans.
8. You need 2 clove of garlic munced.
9. Prepare 1 tbsp of garluc salt.
10. It's 1/2 tsp of cumin.
11. Prepare 1/2 tsp of course ground black pepper.
12. You need 1 box of chicken stock.
13. You need 1 tbsp of salt.
14. Prepare 1/2 tsp of oregano.
15. It's 1 tsp of parsley flakes.
16. It's 3 tbsp of olive oil.
17. It's 1 of diced onion.
18. You need 6 cup of water.

Poblanos are best when peeled and seeded, which can be done more easily after cooking. Picadillo "Every family has their own version of picadillo," says Rick Martinez. Poblanos (pronounced poh-blah-nos) are mild chili peppers named after the Mexican state of Puebla where they were first grown. They're one of the most popular peppers used in Mexican and Tex-Mex cooking because they're not very spicy, but have a really great flavor, especially when roasted!

Poblano & Potatoe Soup instructions

1. start by toasting your chilies right on top of burners till blackened. place into zip lock bag and let them sweat for about 10minutes. Once sweated down peel blackened skin, slice into strips ser aside..
2. add olive oil to pan dice onion and garlic add to pan with all seasonings cook down till onions get translucent. cut potatoes into slices add to onions add in chicken stock, water, sprig of cilantro cook till potatoes are tender, add in beans, and chilies cook another 15minutes check for seasonings. Serve with limes, hot sauce queso fresco, avocados toppings of choice..

Poblano peppers are way down the list, with pure capsaicin being at the top of the list. Also note that green bell peppers essentially have no capsaicin and that's why they taste like peppers but without any spiciness! A handy trick to keep in mind is that the size of the chili pepper has an inverse relationship to its heat level. While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe, stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan Place the tomato halves flesh-side up in a single layer on the prepared baking sheet.