Categories: soup- chowder-stew- chili

Ingredients

• 12 fresh mild to medium green chiles such as Anaheim and/or poblano
• 1 Tbsp. butter
• 1 large sweet yellow onion, chopped
• 6 cloves garlic, peeled
• 1 tsp. oregano or marjoram
• 4 cups chicken stock OR vegetable broth
• 1 (15 oz.) jar crème Mexicana OR sour cream (see note)
• Fresh cilantro, for serving
• Lime wedges, for serving

Directions

1. Heat broiler or grill.
2. Roast peppers, turning frequently, until skins are charred and uniformly blistered. Place roasted peppers in a zip-close bag for 10 to 15 minutes. Peel peppers; remove and discard stems, seeds and membranes. Chop and set aside.
3. In a stock pot or Dutch oven over medium heat, melt butter. Add the onion and sauté until tender. Stir in garlic and oregano 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.
4. 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.

5. Note: To make your own, 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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