Poblano Albóndigas with Ancho Chile Soup
INGREDIENTS
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large fresh poblano chiles (9 to 10 ounces total)
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ground beef (15% fat)
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coarsely grated zucchini
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finely grated onion
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panko (Japanese breadcrumbs)
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large egg, beaten to blend
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garlic cloves, pressed
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ground cumin
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dried oregano (preferably Mexican), crumbled
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coarse kosher salt
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olive oil
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small onion, coarsely grated
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garlic cloves, minced
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pure ancho chile powder or pasilla chile powder* (do not use blended chile powder)
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low-salt beef broth
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dried oregano (preferably Mexican)
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coarsely grated zucchini
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long-grain white rice
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chopped fresh cilantro
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(or more) fresh lime juice
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(or more) vegetable oil
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corn tortillas, cut into 1/4-inch-wide strips
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Chopped fresh cilantro
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