Categories: Soup

Ingredients

• 12 fresh green chiles such as Anaheim or poblano
• 1 Tbsp. butter
• I lge. sweet yellow onion, chopped
• 6 cloves garlic, peeled
• 1 tsp. Mexican oregano or marjoram
• 4 cups chicken stock
• 1 (15 oz.) jar crema Mexicana or 2 cups homemade crema Mexicana *
• Fresh cilantro
• lime wedges

Directions

1. Heat broiler or grill.
2. Roast peppers, turning frequently, until skins are charred and uniformly blistered.
3. Place roasted peppers in a sealable plastic bag for 10 to 15 minutes. peel peppers; remove and discard stems, seeds and membranes. Chop and set aside.
4. In a stock pot or Dutch oven over medium heat, melt butter. Add the onion and sauté until tender. Stir in garlic and oregano; cook 1 minute. Add chiles and chicken stock; bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes.
5. Transfer mixture to a food processor or blender and puree until smooth. Return to pot . Stir in crema. Cook over low heat until heated through; do not boil. Serve garnished with cilantro and lime wedges.
6. • to make Crema Mexicana; Combine 2 cups cream and 6 Tbsp. full-fat buttermilk or sour cream. Cover and let stand at room temperature 12 to 24 hours or until thickened. Stir, re-cover and chill for at least 8 hours before using. Will keep, refrigerated for about 10 days.

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