Poblano Chili and Panela Soup Recipe

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:

1. In a frying pan, heat the oil and sancoche in the chilies, onion and garlic. Then blend with 1 cup of water.
2. 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.
3. 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.