San luis green chile soup
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San luis green chile soup
  Soups    Greens    Chiles  
Last updated 6/12/2012 1:01:00 AM. Recipe ID 24286. Report a problem with this recipe.
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      Title: San luis green chile soup
 Categories: Soups
      Yield: 8 servings
 
           Jim Vorheis
      6 md Fresh Anaheim chilies
      1 lg Red bell pepper
      1    Fresh Jalapeno pepper,
           -sliced
      2 oz Salt pork, diced
    1/2 lb Boned chicken breast, thinly
           -sliced
    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 ts 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
 




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Recipe ID 24286 (Apr 03, 2005)

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