San luis green chile soup

Yield: 8 Servings J

Ingredients:

6 md Fresh Anaheim chilies
1 lg Red bell pepper
1 Fresh Jalapeno pepper -sliced
2 oz Salt pork diced
1/2 lb Boned chicken breast thinly -sliced
1/2 lb Pork butt steak thinly -sliced
6 tb Butter
1 md Onion diced
1/2 c All-purpose flour
1 1/2 ts Chili powder
1 ts Ground cumin
1 sm Clove garlic minced
3/4 c Tomato sauce
2 qt Chicken broth warmed
1/2 c Peeled seeded and diced -tomatoes
1 tb Minced fresh cilantro

Instructions:

Garnish: Avocado slices Sour cream Roast Anaheim chilies red pepper and jalapeno under hot broiler close to heat until skins blister turning to char on all sides. Place in plastic bag for 10 minutes. Peel dice and set aside. In large skillet cook salt pork until fat is rendered. Remove salt pork with slotted spoon; drain on paper towel. Increase heat and saute chicken and pork quickly until browned. Drain and set aside. Melt butter in large saucepan. Add onion and cook until transparent. Add flour and cook stirring until roux is golden brown. Remove roux from heat and stir in chili powder cumin garlic and tomato sauce. Whisk in warm chicken broth and heat to simmering. Add chilies red pepper jalapeno salt pork chicken and pork to soup. Heat thoroughly and stir in tomatoes and cilantro. Heat to simmering. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis