Chile Relleno Soup Recipe
The Hearty and Delicious Chile Relleno Soup Recipe: A Taste of Chilean Cuisine
Chile Relleno Soup is a beloved dish in Chilean cuisine, and for good reason. This hearty and flavorful soup is a staple of Chilean cooking, and is often served at family gatherings and celebrations. The name “Chile Relleno” literally translates to “stuffed pepper,” which refers to the traditional method of filling roasted poblano peppers with cheese, meat, or vegetables before serving them in a rich and savory broth.
In this article, we’ll delve into the history and cultural significance of Chile Relleno Soup, as well as provide a detailed recipe to help you recreate this delicious dish at home.
A Brief History of Chile Relleno Soup
Chile Relleno Soup has its roots in the culinary traditions of 17th-century Spain, which introduced the concept of stuffing and cooking peppers to the Americas. The dish quickly gained popularity in Latin America, where it was adapted and modified to incorporate local ingredients and flavors.
In Chile, Chile Relleno Soup became a staple of rural cuisine, particularly in the central regions of the country. The dish was often made with simple ingredients such as beef, chicken, or pork, along with vegetables like onions, garlic, and potatoes. The addition of roasted poblano peppers gave the soup its distinctive flavor and aroma.
The Cultural Significance of Chile Relleno Soup
Chile Relleno Soup is more than just a delicious meal – it’s also a symbol of Chilean culture and tradition. In Chile, the soup is often served at family gatherings and celebrations, such as weddings and holidays. The dish is also a popular comfort food during times of crisis or hardship.
In fact, Chile Relleno Soup has become an integral part of Chilean identity, with many people regarding it as a national dish. The soup is often associated with warmth, hospitality, and community, as it’s typically served in large quantities to feed large groups of people.
The Recipe: Chile Relleno Soup
Now that we’ve explored the history and cultural significance of Chile Relleno Soup, it’s time to get cooking! Here’s a recipe for this delicious and comforting dish:
Ingredients:
- 2 lbs beef or pork shoulder, cut into large pieces
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 cups beef broth
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4-6 roasted poblano peppers (see instructions below)
- 1 cup shredded queso fresco or Monterey Jack cheese
- Fresh cilantro leaves for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Roast the poblano peppers by placing them on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the skin is charred and blistered.
- Remove the peppers from the oven and let them cool. Once cool enough to handle, peel off the skin, remove the seeds, and chop the peppers into large pieces.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef or pork pieces and cook until browned on all sides.
- Add the chopped onions, garlic, potatoes, carrots, cumin, paprika, salt, and pepper to the pot. Cook for an additional 5 minutes.
- Add the beef broth and water to the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours or until the meat is tender.
- Add the roasted poblano peppers to the pot and simmer for an additional 15-20 minutes.
- Stir in the shredded cheese until melted and well combined.
- Serve the soup hot, garnished with fresh cilantro leaves.
Tips and Variations:
- To make this recipe more substantial, add some cooked rice or noodles to the soup.
- For added flavor, add some diced tomatoes or chopped fresh cilantro to the soup.
- If you can’t find poblano peppers, you can substitute them with other mild green peppers like Anaheim or bell peppers.
- To make this recipe vegetarian or vegan-friendly, omit the meat altogether and add additional vegetables like zucchini or corn.
Conclusion:
Chile Relleno Soup is a delicious and comforting dish that’s sure to warm your heart and soul. With its rich flavors and hearty ingredients, this soup is perfect for family gatherings and special occasions. Whether you’re looking for a taste of authentic Chilean cuisine or just a comforting meal to warm up on a chilly day, this recipe is sure to satisfy.
So go ahead – give this recipe a try and experience the warmth and hospitality of Chilean cuisine for yourself!
Source: bellyfull.net
Chile Relleno Soup Recipe
Chile Relleno Soup is a beloved dish in Chilean cuisine, and for good reason. This hearty and flavorful soup is a staple of Chilean cooking, and is often served at family gatherings and celebrations. The name "Chile Relleno" literally translates to "stuffed pepper," which refers to the traditional method of filling roasted poblano peppers with cheese, meat, or vegetables before serving them in a rich and savory broth.
- 5 poblano peppers (also labeled Pasilla peppers, depending on location)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon cumin
- 5 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chopped or shredded cooked chicken breast
- 8 ounces cream cheese (softened and cut into very small cubes)
- 2 1/2 cups shredded cheddar cheese (divided)
- 1 cup shredded pepper jack cheese
- fresh chopped cilantro (for garnish)
- Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered. (You can do this by either placing the peppers on a foil-lined cookie sheet a few inches under the broiler set to high, flipping once. Or setting them over an open flame on a gas burner, turning on all sides. It will take about 10 minutes.)
- Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife. Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.)
- In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.
- Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.
- Stir in the cooked, chopped chicken.
- Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth.
- Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Set under the broiler until melted and golden (watch it carefully so it doesn't burn.)
- Garnish with just a bit of fresh chopped cilantro and enjoy!