Crema De Chile Poblano

Serves 4
Recipe By: Tammy Biber and Theresa Howell
Published in: Southwest Slow Cooking


2 large potatoes -- peeled and cut into approximately 8 pieces
5 large Poblano chiles -- seeded and cut into 1 inch strips
1/2 yellow onion -- coarsely chopped
6 clove garlic -- chopped
1 tablespoon dill -- dried
1 cup water
1 cup milk -- non-fat
1 tablespoon sour cream
3 cup Chicken Stock
1/2 cup Cotija Cheese -- crumbled
12 sprig dill -- fresh

Mix the potatoes, chiles, onion, garlic, dill, and water in the slow
cooker. Cover and cook on low for 6 to 8 hours, or until the potatoes are
tender. About 30 minutes before serving, remove the potatoes and the
chiles from the slow cooker with a slotted spoon, and place in a blender.
Discard the remaining ingredients from the slow cooker and rinse out. Add
the milk and sour cream to the blender with the potatoes and the chiles.
Blend until smooth or desired consistency. Return the mixture to the slow
cooker, add the chicken stock, covet and continue to cook on high for
another 30 minutes or until the soup is hot. Serve in an individual bowl,
sprinkle each with a little crumbled cotija and fresh sprigs of idill,
and serve with fresh, hot bread.
Makes 6 to 8 servings

Recipe Notes

The author says: We first made this delicious soup at cooking school in
Mexico. Poblano chiles have a unique, rich flavor that cannot be found in
other chiles, which is why they are a favorite to many people in central
Mexico. The original recipe called for roasted poblanos, which can take
quite some time to prepare, but by making this recipe in the slow cooker,
the skins of the chiles soften enough that you don't need to remove them,
and they help the soup retain its rich green color.

http://www.terrypogue.com/Terry

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