Mushroom-Poblano Soup with Bacon
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 Tbsp vegetable oil
4 thick slices of bacon (4 oz), cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch dice
2 poblano chiles, cut into 1/2-inch dice
1 garlic cloves, minced
1 lb shiitake mushrooms, stems discarded and caps thinly sliced
2 Tbsp all-purpose flour
1 qt chicken stock or low-sodium broth
1 Tbsp chopped oregano
Salt and freshly ground pepper
1/2 cup chopped tomato
1 small Hass avocado, cut into 1/2-inch dice
1/4 cup finely diced red onion
1/4 cup chopped cilantro
Lime wedges, for serving
In a large saucepan, heat 1 tablespoon of the vegetable oil. Add the bacon and cook over moderate heat until crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate.
Pour off all but 1 tablespoon of the fat in the saucepan. Add the remaining 1 tablespoon of oil and when it’s hot, add the onions, poblanos and garlic and cook over moderately high heat until softened, about 5 minutes. Add the shiitake, cover and cook, stirring occasionally, until softened, about 5 minutes. Uncover and stir in the flour. Gradually add the stock and bring to a boil, stirring. Cook the soup over moderately high heat until thickened. Add the oregano and simmer over low heat for 5 minutes. Season the soup with salt and pepper and stir in the bacon.
Ladle the soup into bowls and serve with the tomato, avocado, red onion, cilantro and lime wedges.