Hatch Chile Relleno Soup –
If green chile is a huge part of your life, like most New Mexicans, then you’ll love this soup variation that includes a little chile relleno action. Now that the weather is cooling off, you’ll want to fill your stomach with something warm and spicy. Put this on your dinner list, if this sounds like you.
- 3 Large New Mexico Chiles (roasted, skin, stems, and seeds removed, chopped)
- 3 tablespoons manteca (lard) or shortening
- 1 onion, chopped finely
- 4 garlic cloves, minced
- 1⁄2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon salt
Chile Relleno Topping
- 1 New Mexico green chile (roasted, skin, stems, and seeds removed)
- 2 eggs
- 2 tablespoons flour
- 1⁄2 cup manteca (lard), or shortening
- 1⁄2 teaspoon pepper
- 1 cup shredded monterey jack cheese or white cheese of your choice
1. In a large saucepan heat the manteca over medium heat. Add the onions and cook for about 2 minutes until softened, then add the garlic. Cook for about 3 minutes.
2. Add the ½ cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes.
3. Then add the chicken broth, cream, milk, salt, and pepper. Bring to a low simmer.
4. Add the chopped chile to the soup. Allow the soup to continue simmering approximately 15-20 minutes.
Chile Relleno Topping Instructions
1. Slice the chile in half (should already have the seeds and skin removed). This will give you two large pieces of chile.
2. Set up two small bowls. Using the two eggs separate so that whites are in one bowl and yolks are in the second bowl. Beat the egg whites for about a minute and add the 2 tablespoons of flour. In the other bowl beat the egg yolks.
3. Set up a small frying pan and heat the cooking oil over medium-high heat (approx. 375˚). Dip one of the chile slices into the egg yolk, then into the egg white/flour mixture. Add to the
4. Once the manteca has reached frying temperature, dip one of the chile slices into the egg yolk, then into the egg white/flour mixture.
5. Add to the manteca and fry on each side about 1-2 minutes until golden. Repeat with the other chile slice.
Just before serving the soup, add ½ cup of shredded Jack cheese and stir until completely melted. Serve the soup into bowls, top with the fried chile and extra shredded jack cheese. You can place the bowls under the broiler if desired to melt the cheese on top, however, this step is not required.