Chihuahua-Style Potato Soup - Pati Jinich

Name: Chihuahua-Style Potato Soup - Pati Jinich
Ingredients: 1 pound fresh chiles verdes such as chilaca, Anaheim, California, New Mexico or Hatch; 1 pound ripe plum tomatoes; 2 garlic cloves (peeled); 1 dried morita or chipotle chile (stemmed and seeded); 1 teaspoon dried oregano; 1 teaspoon kosher or coarse sea salt; ½ teaspoon coarsely ground black pepper; 2 tablespoons vegetable oil; 1 tablespoon unsalted butter; ½ of a white onion (thinly sliced); 2 pounds Yukon Gold, baby golden or russet potatoes (peeled and cut into ½-inch dice); 6 cups chicken broth; 8 ounces Mennonite, Chihuahua or Monterey Jack cheese (cut into small dice (about 1 cup), or more to taste)

"Chihuahua-Style Potato Soup (Caldo de Papa) recipe from Pati’s Mexican Table Season 13, Episode 8 “Chihuahua’s Cheesiest Cheese”..."

INGREDIENTS

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1 pound fresh chiles verdes such as chilaca, Anaheim, California, New Mexico or Hatch

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1 pound ripe plum tomatoes

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2 garlic cloves (peeled)

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1 dried morita or chipotle chile (stemmed and seeded)

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1 teaspoon dried oregano

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1 teaspoon kosher or coarse sea salt

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½ teaspoon coarsely ground black pepper

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2 tablespoons vegetable oil

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1 tablespoon unsalted butter

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½ of a white onion (thinly sliced)

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2 pounds Yukon Gold, baby golden or russet potatoes (peeled and cut into ½-inch dice)

•

6 cups chicken broth

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8 ounces Mennonite, Chihuahua or Monterey Jack cheese (cut into small dice (about 1 cup), or more to taste)

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