Atanasio Recipe
Jalisco - Los Valles 40% poblano, black pepper, cinnamon
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Ingredients
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Main Ingredients
Garnish Ingredients
Method
Preparation
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place in a bowl, covering with plastic wrap to steam for 10 minutes.
- 2
- 3
Peel and Chop the Peppers
Once the poblano peppers are cool enough to handle, peel off the charred skins, remove the seeds, and chop the peppers into small pieces.
Cooking
- 4
Combine Ingredients
Add the chopped poblano peppers to the pot with the sautéed onions and garlic. Stir in the black pepper, ground cinnamon, and salt to taste.
- 5
Add Broth
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.
- 6
Blend the Mixture
Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches and blend until creamy.
- 7
Finish with Cilantro
Stir in the chopped fresh cilantro into the blended soup and let it cook for an additional 5 minutes.
Serving
- 8
Serve the Soup
Ladle the soup into bowls and garnish with a dollop of sour cream, crumbled queso fresco, and lime wedges on the side.
