As I may have mentioned before ,Freddy and I love to travel. In the Summer and Fall one of our favorite places to visit is Santa Fe, New Mexico. In the Fall there are stands with fresh roasted chilies along many of the roads leading in and around the city. The smell is fabulous ,the taste is unforgettable and the experience is pure New Mexico! The closest chili that I can find like it in Calistoga (and it’s not very close) is the mild, sweet Poblano pepper. Roasting Poblanos brings out the best . This soup is made with fresh from the garden oregano and posole from Rancho Gordo, which sells the freshest dried beans and corn.( The soup can be made with canned posole and chilies (but why?) The small amount of extra time and effort to make it fresh is well worth the effort.

Serves 8

. 2 pounds green Poblano chili peppers
. 1 pound chicken breast, roasted or bbq’d
. 2 cups dry posole (Rancho Gordo is the best)
. 1 medium onion, diced
. 1 large bunch of oregano
. 6 + cups of chicken stock
. 1/2 head of Napa cabbage, shredded
. 3 or 4 cloves of garlic, peeled
. 1 lime, cut into wedges
. salt to taste

1. Soak the posole for at least 3 hours or overnight. Add 10 cups of water and about 3 or 4 cloves of peeled garlic and cook over medium heat for about 3 hours or until tender to the taste. Watch carefully as it cooks and add more water as needed.

2. Roast the Poblano peppers over a gas flame, under a broiler or easiest of all, on the BBQ.
After all sides are blackened, cover them in a bowl or place in a plastic or paper bag. Cool and the skins will slip off effortlessly. Remove the stem and the seeds.

3. Saute the onions in a little bit of olive oil until translucent. Roast the chicken breasts. Shred the chicken.

4. In a blender, put the sauteed onions, the garlic cloves, about on third to one half of the cooked posole, 3 tablespoons of fresh oregano, the peppers and 4 cups of the chicken stock and blend until smooth. (you may have to do a couple batches)

5. Pour the blended mixture into the pot with the remaining posole and add the shredded chicken and the remaining chicken stock and simmer for about an hour.(If the soup is too thick, use more chicken stock or water to thin it)

6. Shred the Napa cabbage and strip the leaves off the oregano. To serve the soup, ladle into soup bowls, put a small mound of cabbage on top and garnish with oregano. Serve with a wedge of fresh lime.

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  1. lizthechef says:

    So homesick for Santa Fe – your recipe makes my mouth water for those New Mexican spices.

  2. Penny says:

    We loved visiting Sante Fe two years ago. Had lunch at Cowgirl’s Grill(?) while Jane Fonda and Ted Turner were in residence. Great tamales. Love your blog and will be spending some time here reading your posts. Thanks for this great recipe.

  3. This looks just wonderful, Mare. I’m making it this week!! Oh, and it’s got me signed in under my new blog that I haven’t gotten completed yet, but this is Susan (ChezSuzanne)!

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