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.

Heat Scale
Submit Recipe



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.

Serves 4.