3 medium Poblano chiles1 medium Waxy potato½ medium White onion1 (12 oz) can White corn1 clove Garlic1 tsp. Epazote, Mexican herb6 Corn tortillas2 tbsp. Cooking oil1 tsp. Salt6 cups Water
Place the chocol– Roast and clean the poblano chiles. Chop the poblano chile, potato and onion. Heat the cooking oil in a pot to med. heat. To the pot add the onion and garlic and sauté until the onion starts to turn translucent. Stir frequently.
2
STEP 2
Add the potato and continue cooking for another 5 minutesAdd the chiles and ½ of the white corn. Add 5 cups of water and bring to a boil. Reduce the heat and cook for 20 minutes
3
STEP 3
In 2 batches, blend the soup until very smooth. Return the soup to the pot and simmer for 20 more mins. If the soup is too thick, add the remaining cup of water a little bit at a time until the desired consistency is reached.