Sopa Poblano

by Cindi Sutter, Founder & Editor Spirited Table® - Recipe by from Flavors the Junior League of San Antonio Cookbook

Fun facts! Poblano (green) - One of the most popular fresh chiles used in Mexico. Dark green, with a purple-black tinge, tapering down from the shoulders to a point. Thick fleshed; varies in strength between medium and hot. The green poblano is always used cooked or roasted and never eaten raw. Roasting gives the poblano a fuller, smoky, more earthy flavor.

Poblano (red) - Ripe form of the green poblano. Deep red-brown in color, and sweeter than the green. In its dried form, it is known as an ancho chile or a Mulato chile. Best roasted and used for Rellenos or rajas. Also good in soups, stews, tamales, and sauces.

Serves 4

Ingredients

1/4 lb. lean pork, cubed

1 Tbsp vegetable oil

1/2 medium onion, chopped

1 ear of fresh corn, kernels removed and cob scraped

1 chili poblano, thinly sliced

1 small zucchini, thinly sliced

3 Tbsp tomato puree

1-quart chicken stock

Salt to taste

1 ripe avocado, diced

1/4 cup Parmesan cheese

Instructions

Saute pork in oil over medium heat until browned, stirring frequently. Add onion, corn, chili poblano, zucchini, tomato puree, and chicken stock. Simmer 20 minutes or until vegetables are tender. Just before serving, add salt, avocado, and cheese.