Slow-Cooked Poblano Corn 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.
2 to 4 boneless, skinless chicken thighs (about 1 lb), cut into bite-size pieces
4 oz chorizo sausage, chopped
2 cans (14 3/4 oz each) cream-style corn
1 cup half-and-half
1 large poblano pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 Knorr chicken flavor bouillon cube, crumbled
Combine all ingredients in slow cooker. Cook covered on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Garnish, if desired, with chopped fresh cilantro.