Poblano Albondigas with Ancho Chile Soup

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


For the Meatballs:
2 large fresh poblano chiles (9 to 10 oz total)
1 lb ground beef (15% fat)
1/2 cup coarsely grated zucchini
1/4 cup finely grated onion
1/4 cup panko
1 large egg, beaten
2 garlic cloves, pressed
1 Tbsp ground cumin
1 tsp dried oregano (preferably Mexican)
3/4 tsp coarse kosher salt

For the soup:
1 Tbsp olive oil
1/2 small onion, coarsely grated
2 garlic cloves, minced
3 Tbsp pure ancho chile powder or pasilla chile powder (do not use blended chile powder)
2 tsp cumin
9 cups low-salt beef broth
1/2 tsp dried oregano (preferably Mexican)
1 cup coarsely grated zucchini
1/4 cup long-grain white rice
1/4 cup chopped fresh cilantro
1 Tbsp (or more) fresh lime juice

4 corn tortillas, cut into 1/4-inch wide strips
Cooking spray or a little canola oil
Chopped cilantro


To make the meatballs:
Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag or in a bowl covered with plastic wrap and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup). Place chiles in large bowl, and gently mix in beef and all remaining ingredients. Roll meat mixture into 1-inch meatballs.

To make the soup: Heat oil in large pot over medium heat, and add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin and stir 1 minute. Add broth and oregano bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.

Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice, if desired.

To make tortilla strips: Preheat the oven to 425. Arrange strips on a baking sheet and spray with oil or toss with a little canola oil (and salt, if desired). Bake for about 8-10 minutes, or until crispy.

Makes 6 first course or 4 main course servings.

From ellysaysopa.com