Poblano chili peppers are rich in vitamin C, which is why they are widely recommended for preventing influenza and respiratory tract infections, and they are also rich in vitamin A, which helps with eyesight and healthy, beautiful skin.
material:
- 6 roasted poblano chiles, washed and deveined
1 large potato
2 spoons of butter
350 grams of milk cream
1 1/2 liters chicken soup
150 grams panela cheese
1/2 onion slice
Preparation:
Roast the poblano peppers directly on the stovetop burner, rotating them with tongs until the skins are toasted on all sides. Place it in a plastic bag and let it sweat for 5 minutes. Remove from the bag, peel, cut in half and remove the tail, seeds and pith. Cut one of them into slits as a decoration.
Mix 5 chiles and cooked potatoes with a little broth.
Heat the butter in a saucepan and add the onions. Once marinated, add the liquefied chiles and potatoes. Leave on fire until it thickens. Add chicken broth and heat.
When serving, add a spoonful of cream, a spoonful of cheese, and a few slices of poblano chile to each plate.
Note: This chili pepper is one of the most commonly used chili peppers in Mexican cooking. When fresh, it is called poblano chile. When dried, it is called ancho or mulatto, depending on the type of fruit.
