Entrée: Mexico – Sopa de Poblano y Tomatillo con Limón (Poblano and Tomatillo Lime Soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

2 poblano peppers
1 lb / 450 g tomatillos, husked and rinsed
1 small white onion, quartered
3 garlic cloves, unpeeled
1 tbsp (15 ml) olive oil
4 cups (960 ml) low-sodium chicken or vegetable broth
1 cup (240 ml) cooked hominy, rinsed and drained
1 cup (240 ml) corn kernels (fresh or frozen)
1 / 2 tsp ground cumin
1 / 2 tsp Mexican oregano, crumbled
1 lime, zested and juiced
1 / 2 cup (15 g) fresh cilantro, stems and leaves separated and chopped
1 tsp kosher salt, or to taste
Freshly ground black pepper, to taste

Instructions

Position an oven rack close to the broiler. Place poblanos and tomatillos on a foil-lined sheet; broil, turning once, until charred and softened, 6–8 minutes. Add the onion and garlic for the last 3–4 minutes to lightly char and soften.
Transfer poblanos to a bowl, cover, and steam 10 minutes. Peel and seed poblanos; peel garlic.
In a blender, combine tomatillos, onion, peeled garlic, peeled poblanos, cilantro stems, and 1 cup of the broth. Blend until smooth.
Warm olive oil in a pot over medium heat. Pour in the puree and cook, stirring, 3–4 minutes to slightly thicken. Add remaining broth, cumin, oregano, salt, and pepper; bring to a gentle simmer.
Stir in hominy and corn; simmer 8–10 minutes to meld flavors.
Remove from heat; add lime zest and juice and the chopped cilantro leaves. Adjust salt, pepper, and lime to taste.
Ladle into bowls and serve hot alongside tilapia fish tacos.