Entrée: Mexico – Sopa de Poblano y Tomatillo con Limón (Poblano and Tomatillo Lime Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 poblano peppers
1 lb (450 g) tomatillos, husked and rinsed
1 small white onion, quartered
3 garlic cloves, unpeeled
1 tbsp (15 ml) olive oil
4 cups (960 ml) low-sodium chicken or vegetable broth
1 cup (240 ml) cooked hominy, rinsed and drained
1 cup (240 ml) corn kernels (fresh or frozen)
1 / 2 tsp (2.5 ml) ground cumin
1 / 2 tsp (2.5 ml) Mexican oregano, crumbled
1 lime, zested and juiced
1 / 2 cup (15 g) fresh cilantro, stems and leaves separated and chopped
1 tsp (5 ml) kosher salt, or to taste
Freshly ground black pepper, to taste

Show original ingredient measurements

2 poblano peppers
1 lb / 450 g tomatillos, husked and rinsed
1 small white onion, quartered
3 garlic cloves, unpeeled
1 tbsp (15 ml) olive oil
4 cups (960 ml) low-sodium chicken or vegetable broth
1 cup (240 ml) cooked hominy, rinsed and drained
1 cup (240 ml) corn kernels (fresh or frozen)
1 / 2 tsp ground cumin
1 / 2 tsp Mexican oregano, crumbled
1 lime, zested and juiced
1 / 2 cup (15 g) fresh cilantro, stems and leaves separated and chopped
1 tsp kosher salt, or to taste
Freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Position an oven rack close to the broiler. Place poblanos and tomatillos on a foil-lined sheet; broil, turning once, until charred and softened, 6–8 minutes. Add the onion and garlic for the last 3–4 minutes to lightly char and soften.
Transfer poblanos to a bowl, cover, and steam 10 minutes. Peel and seed poblanos; peel garlic.
In a blender, combine tomatillos, onion, peeled garlic, peeled poblanos, cilantro stems, and 1 cup (240 ml) of the broth. Blend until smooth.
Warm olive oil in a pot over medium heat. Pour in the puree and cook, stirring, 3–4 minutes to slightly thicken. Add remaining broth, cumin, oregano, salt, and pepper; bring to a gentle simmer.
Stir in hominy and corn; simmer 8–10 minutes to meld flavors.
Remove from heat; add lime zest and juice and the chopped cilantro leaves. Adjust salt, pepper, and lime to taste.
Ladle into bowls and serve hot alongside tilapia fish tacos.

Position an oven rack close to the broiler. Place poblanos and tomatillos on a foil-lined sheet; broil, turning once, until charred and softened, 6–8 minutes. Add the onion and garlic for the last 3–4 minutes to lightly char and soften.
Transfer poblanos to a bowl, cover, and steam 10 minutes. Peel and seed poblanos; peel garlic.
In a blender, combine tomatillos, onion, peeled garlic, peeled poblanos, cilantro stems, and 1 cup of the broth. Blend until smooth.
Warm olive oil in a pot over medium heat. Pour in the puree and cook, stirring, 3–4 minutes to slightly thicken. Add remaining broth, cumin, oregano, salt, and pepper; bring to a gentle simmer.
Stir in hominy and corn; simmer 8–10 minutes to meld flavors.
Remove from heat; add lime zest and juice and the chopped cilantro leaves. Adjust salt, pepper, and lime to taste.
Ladle into bowls and serve hot alongside tilapia fish tacos.