Posole Poblano Soup
4 Poblano Chiles
4 tsp corn oil
1 ancho chiles
1 package Marcella Carnitas
1 ¼ cup diced onion
2 garlic cloves, minced
1 jalapeno, minced
2 tablespoons tomato paste
2 containers Marcella Creamy Poblano Soup
1 tsp dried mexican oregano
1 tsp dried thyme
1 lg can white hominy, rinsed
juice of 1 lime
2 tablespoons chopped cilantro
½ cup diced jicama
2 tomatillos, papery hull removed and diced
2 radishes, diced
½ cup jalapeno jack cheese, grated
Char the poblano chiles and peel. Coarsley seed and chop. Set aside
Heat a skillet over high heat. Remove the stem and seeds from the ancho chile. Toast it in the skillet by pressing it down hard with a metal spatula for about 5 seconds. Flip over and repeat on the other side. Chop the ancho chile coarsley and set aside.
Heat corn oil over medium heat and add the onion. Cook for about 5 minutes. Add the garlic and jalapeno and cook for an additional 1 minute. Add the tomato paste and blend well. Cook for 1 more minute.
In a soup pot, heat the Creamy Poblano soup and add the onion, jalapeno, and garlic mixture. Stir to combine.
Meanwhile, in a small saucepan, heat ½ cup of water and the ancho chile. Bring to a simmer and cook until the chile is quite tender, about 15 minutes. Place the water, ancho chile, and peeled and seeded poblanos in a blender and blend until smooth. Add water if necessary to make a smooth mixture. Add to soup base along with the carnitas.
Continue to simmer for an additional 15 minutes. Add the rinsed hominy and simmer 10 minutes more.
Just before serving, season to taste with lime juice, salt and pepper. Serve in heated bowls with the cheese, cilantro, tomatillo, jicama, and radishes, offered as garnishes.