Green Chile Soup
recipe uses only New Mexico green chilies which come into
season during late July and the middle of August. Sometimes
they are called Hatch's Chilies.
You might want to wear rubber gloves to handle the peppers
as the hot can be felt. It is very much to your
benefit to never touch your mouth or eyes while working with
peppers. Milk will neutralize the hotness. Wash hands well
with soap and water after working with peppers.
the tops off, pull out the core and remove as many seeds as
possible. Lay out in a shallow flat bake pan.
Roast fifteen to twenty peppers under the broiler until the
skin bubbles up or they turn brown or black. Turn them over
with tongs and let the other side brown.
have to be thorough in the roasting process turning the peppers
and roasting the entire surface on all sides. Although they
bubble, whistle and pop, you have to be ruthless in the roasting
process! Some people who have gas stoves stick each pepper
on a fork and rotate it over the gas flame until brown or
black on all sides. Others deep fry them in hot oil until
they are brown on all sides.
roasted, put them into a brown paper bag letting them steam
and cool. When cooled, slit them open and remove any seeds
and peel off the skins.
original recipe calls for a pork broth but I have used Campbell's
Chicken broth and it works well. I have found two cans of
chicken broth plus one can of water is about right for twelve
to fourteen peppers makes a little over a quart of soup.
If you use a pork broth, boil the pork roast with seasonings
until done. Cool and slice off pieces to use for making stock.
Skim the broth if necessary before adding to the peppers and
Put the peppers into the blender with several garlic cloves.
I tend to be generous and use six to ten cloves. You may want
to add a little salt. If you use a prepared chicken stock,
it usually is fairly salty so take that into consideration.
some stock to the peppers and garlic and put the blender on
puree. Add stock until you reach the desired soup consistency.
The soup should be a little thick.
is optional, but if you wish, you can add a half to one teaspoon
of ground cumin.
the soup simmer on low heat for an hour. If you want a decorative
effect and a little extra zing, cut Jalepeño peppers
crosswise into thin slices and float on top of the soup.
good souptastes hot while eating, but it is not unpleasantly
so, and it has a marvelous aftertaste. In New Mexico, the
soup is usually accompanied with rolled flour tortillas.