Ingredients to make Poblano chili and panela soup:
- 3 poblano peppers, deveined, seeded and cut into chunks
- 3 oil tablespoons
- 1 tablespoon chopped onion
- 1 clove garlic
- 2 tablespoons granulated chicken stock
- 1 corn shelled or a small can of corn
- 1/4 liter of heavy cream
- 100g panela cheese, diced
How to make Poblano Chile and Panela Soup:
- In a frying pan, heat the oil and sancoche in the chilies, onion and garlic. Then blend with 1 cup of water.
- Strain the blended mixture into a medium-sized pot, add 4 cups of water and the consommé: let everything boil for 10 minutes. Then add the corn and let the soup boil for another 5 minutes.
- Just when you are going to bring the soup to the table, add the cream, and before serving, put a few squares of cheese on each plate.
