← Nouns Cooking · Mexican

Ingredients

• 2 Anaheim or poblano chillies
• 2 tbsp Vegetable oil
• 1 Onion, thinly sliced
• 1 clove Garlic, chopped
• 2 Tomato, diced
• 700 g Potato, peeled and cut into 2 cm cubes
• 1 l vegetable stock
• 1 tsp dried Mexican oregano
• 120 ml whole milk
• 250 g queso fresco or Chihuahua cheese, cut into 2 cm cubes
• 1 handful Coriander (cilantro), chopped
• Salt
• Black pepper

Method

1. Char the chillies over a flame or under a hot grill for 8–10 min, turning, until blackened. Steam in a covered bowl for 10 min, then peel, seed and cut into strips.
2. Heat the oil in a saucepan over medium heat and cook the onion for 5 min, until soft. Add the garlic and tomatoes and cook for 4–5 min, until saucy.
3. Add the potatoes, chilli strips, stock and oregano. Bring to the boil, then simmer for 15–18 min, until the potatoes are tender.
4. Lower the heat, stir in the milk and season with salt and pepper. Heat gently without boiling.
5. Divide the cheese between bowls, ladle the hot soup over and scatter with coriander. Serve with warm tortillas.

Tips

• Adding the cheese to the bowls rather than the pot keeps the cubes soft and whole instead of stringy.
• Some Sonoran cooks use chicken stock; vegetable stock keeps it vegetarian.
• Check the stock is gluten-free if you need it to be (some stock cubes contain wheat).

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Isabel Eats