Pork And Poblano Soup Recipes

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GRILLED PORK AND POBLANO PEPPERS



Grilled Pork and Poblano Peppers image

My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

3 large poblano peppers
1-1/2 cups shredded Monterey Jack cheese
4-1/2 teaspoons chili powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon aniseed, ground
1/8 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)

Steps:

  • Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.

Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

PORK CHOPS WITH CREAMY POBLANO SAUCE



Pork Chops with Creamy Poblano Sauce image

Jazz up ordinary pork chops by serving them with an easy, scrumptious sauce made with creamy poblano and queso soup and some milk. It adds fabulous flavor to perfectly seasoned chops. Plus, you can have this delicious meal on the table in just 25 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
4 (6 ounce) bone-in center pork chops, about 3/4-inch thick
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil
1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
¼ cup milk
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
  • Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 6.9 g, Cholesterol 58.6 mg, Fat 20.1 g, Fiber 0.2 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 658.8 mg, Sugar 0.8 g

CREAMY CORN AND POBLANO SOUP



Creamy Corn and Poblano Soup image

This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

6 ears of corn (5 cups kernels)
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies
1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)

Steps:

  • Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
  • Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
  • Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
  • Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
  • Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
  • Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams

POBLANO SOUP



Poblano Soup image

Provided by Christy Vega

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 poblano chiles, halved lengthwise and seeded
Nonstick cooking spray
One 8-ounce block Cotija cheese
2 tablespoons unsalted butter
1/4 white onion, chopped
2 ounces Monterey jack cheese, shredded
1 quart chicken broth, preferably organic, plus 4 teaspoons for the slurry (optional)
1 bunch fresh cilantro, stems removed and discarded
4 teaspoons cornstarch
Kosher salt
2 ounces roasted pepitas

Steps:

  • Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
  • While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
  • Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
  • Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
  • Garnish with the pepitas, diced poblano and grilled Cotija cheese.

POBLANO AND GROUND PORK TACOS



Poblano and Ground Pork Tacos image

Pork and poblano tacos with kiwi salsa and lime crema.

Provided by taltos531

Categories     Main Dish Recipes     Taco Recipes

Time 40m

Yield 6

Number Of Ingredients 14

1 red onion, halved and thinly sliced
1 Roma tomato, seeded and finely chopped
1 ripe kiwi, diced
1 lime, quartered, divided
2 tablespoons chopped cilantro, divided
salt and ground black pepper to taste
4 tablespoons sour cream
olive oil
1 poblano pepper - cored, seeded, and finely chopped
10 ounces ground pork
1 tablespoon Mexican seasoning
2 tablespoons chicken stock
1 tablespoon tomato paste
6 flour tortillas

Steps:

  • Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
  • Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
  • Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
  • Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 44.5 g, Cholesterol 34.8 mg, Fat 16.8 g, Fiber 3.7 g, Protein 15.4 g, SaturatedFat 5.5 g, Sodium 659.7 mg, Sugar 4.5 g

POBLANO PORK STEW



Poblano Pork Stew image

Fresh poblano peppers are pretty mild in flavor but are delicious. This is an uncomplicated stew recipe that can cook all day in your slow-cooker.

Provided by ratherbeswimmin

Categories     Stew

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb boneless pork shoulder, cut into 1 inch cubes.
1 tablespoon cooking oil
1 lb whole tiny new potatoes, quartered
2 medium onions, chopped
2 fresh poblano peppers, seeded and cut into 1 inch pieces
1 fresh jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 inches cinnamon sticks
3 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup snipped fresh cilantro or 1/4 cup parsley
hot cooked rice

Steps:

  • In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
  • Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
  • Add the meat.
  • In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
  • Cover and cook on LOW for 8-10 hours.
  • Discard cinnamon stick.
  • Add in cilantro; stir.
  • Adjust seasoning to taste, if necessary.
  • Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.

Nutrition Facts : Calories 322.1, Fat 17.5, SaturatedFat 5.3, Cholesterol 53.7, Sodium 466.1, Carbohydrate 23.2, Fiber 4.6, Sugar 4.9, Protein 18.9

VINCENT PRICE SOPA POBLANO - POBLANO CHILE SOUP



Vincent Price Sopa Poblano - Poblano Chile Soup image

This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come!

Provided by Julesong

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/4 lb lean pork, in small cubes
1/2 cup chopped onion (1/2 medium onion)
1 cup corn, freshly scraped from ear is preferred (1 ear fresh corn)
1 poblano chile, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos)
1 cup thinly sliced zucchini (1 small zucchini)
3 tablespoons tomato puree
1 quart chicken stock
1 ripe avocado, peeled, seeded, and diced
1/4 cup grated parmesan cheese
salt, to taste
fresh cilantro stem, for garnish

Steps:

  • In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
  • Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
  • Simmer until vegetables are tender, about 20 minutes.
  • Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.

Nutrition Facts : Calories 322.3, Fat 17.8, SaturatedFat 4, Cholesterol 29.4, Sodium 464.6, Carbohydrate 25.8, Fiber 5.3, Sugar 8.6, Protein 17.8

SLOW-COOKER ARIZONA POBLANO PORK



Slow-Cooker Arizona Poblano Pork image

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork loin roast (3 to 4 pounds)
3 tablespoons fajita seasoning mix, divided
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 large red onion, chopped
1-1/2 cups chopped seeded fresh poblano peppers
1/4 cup beef broth
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and chipotle hot sauce, such as Choulula

Steps:

  • Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into 1-in. cubes; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce., Freeze option: Place cubed pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 274 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 588mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.

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