Soup: Mexico – Caldo de Poblano con Tomatillo y Maíz (Poblano Tomatillo Corn Soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

2 poblano peppers
6 medium tomatillos, husked and rinsed
2 ears corn or 2 cups (300 g) corn kernels
1 small white onion, thinly sliced
3 cloves garlic, thinly sliced
1 small jalapeño, sliced (optional)
1 tsp cumin seeds or 3 / 4 tsp ground cumin
1 tbsp neutral oil
6 cups (1.4 L) low-sodium chicken or vegetable stock
1 strip orange zest (2 x 1 inches) or 2 tbsp fresh orange juice
1 bay leaf
1 / 4 cup (15 g) cilantro stems, chopped (reserve leaves for garnish)
2 tbsp fresh lime juice, plus more to taste
Kosher salt and freshly ground black pepper to taste
Cilantro leaves, for garnish
Thinly sliced radishes, for garnish

Instructions

Char the poblanos over an open flame or under a broiler, turning until blackened all over, 6–8 minutes. Place in a bowl, cover 10 minutes, then peel, seed, and slice into strips.
If using whole ears, char the corn under the broiler or on a grill until lightly blistered; cut kernels from cobs. (If using loose kernels, toast them in a dry skillet until a few kernels take on color.)
In a pot, warm the oil over medium heat. Add onion, garlic, and jalapeño (if using). Cook until translucent, 3–4 minutes. Add cumin seeds and toast 30 seconds until fragrant.
Stir in tomatillos (halved if large), poblano strips, corn, cilantro stems, stock, orange zest (or juice), and bay leaf. Bring to a gentle boil, then simmer uncovered 15–20 minutes until tomatillos are tender.
Remove bay leaf. Using a ladle, blend about 2 cups of the soup until smooth, then return it to the pot to create a lightly thickened, brothy texture (or keep fully brothy if preferred).
Stir in lime juice. Season with salt and pepper to taste, adjusting acidity with extra lime if desired.
Ladle into bowls and garnish with cilantro leaves and radish slices. Serve hot alongside carne asada tacos.