Chili Soup – Crema Poblana

Briefly roast the chilies in the stove under the broiler to make it easier to peel off the skin. Remove the seeds and cut the skinned chiles into small pieces. Peel and dice the onion and garlic cloves. Melt half of the butter and sauté the vegetables until the onion is translucent. Add the clear soup and mash everything together. Add the remaining butter to the soup and quickly fold in the flour. Pour in the clear soup and simmer over low heat, stirring constantly with a whisk until the liquid thickens slightly. Fold in the condensed milk. Add the hominy and season well with salt and freshly ground pepper.

Before serving, sprinkle with strips of tortillas (available in stores) and a little shredded sharp cheese (cheddar).

Note: The indication for the chilies is for Mexican palates. Be very careful with them! Probably just the addition of one pod will suffice.

Tip for handling chili peppers: It is best to put on disposable gloves. The pods are very hot! Make sure that nothing gets in the face, or possibly in the eyes!!!

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