Best Caldo Largo Cream Of Chile Poblano Recipes

Caldo Largo (Cream of Chile Poblano) image

Provided by Member 610488

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
4 garlic cloves, minced
6 poblano chiles (roasted, peeled, and cut into strips)
1 tablespoon vegetable oil
1 quart vegetable stock
2 cups low-fat plain yogurt or 2 cups sour cream
2 cups monterey jack cheese, cubed
salt, to taste

Steps:

In a saucepan, heat the oil and saute the onion, garlic and chiles on medium heat for 10 minutes. Add the stock and simmer for 15 minutes.
In another saucepan, add the yogurt. Slowly add the broth to the yogurt, one cup at a time, blending well after each addition. Add the salt.
Heat on low for a few minutes, stirring constantly. Do not boil the soup.
Distribute the cheese between six bowls and pour the soup over the cheese in each bowl. Serve immediately.

Nutrition Facts : Calories 272.5, Fat 14.7, SaturatedFat 8.1, Cholesterol 36.8, Sodium 253.3, Carbohydrate 22.6, Fiber 1, Sugar 18.9, Protein 14

Poblano Cream Soup image

Provided by Shelley Wiseman

Yield Makes about 32 hors d'oeuvre servings

Number Of Ingredients 11

1 1/2 pounds fresh poblano chiles (8 large)
1/2 teaspoon coriander seeds
1 whole clove or 1/8 teaspoon ground cloves
4 whole allspice or 1/8 teaspoon ground allspice
1/4 cup mild olive oil
1 medium white onion, chopped (1 cup)
4 large garlic cloves, chopped
1/2 cup coarsely chopped cilantro
3 to 4 cups reduced-sodium chicken broth
1 cup heavy cream
Equipment: heatproof shot glasses or espresso cups

Steps:

Roast chiles:
Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop.
Make soup:
Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1 1/2 teaspoons salt and cook, stirring, 1 minute.
Purée chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch.
Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt.

Chicken with Poblano Cream Sauce image

Yield Serves 4

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
Coarse salt and fresh ground pepper
4 boneless, skinless chicken breast halves (6 ounces each)

Steps:

Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.