Sopón de Chile Verde
A hearty and flavorful green soup, Sopón de Chile Verde is a comforting Salvadoran dish featuring a base of poblano peppers, tomatillos, and a touch of cream, often enriched with chicken or pork. It's a vibrant and satisfying meal.
🧂 Ingredients
- 4 large Poblano peppers
- 1 lb Tomatillos(husks removed and rinsed)
- 1 medium Onion(quartered)
- 3 cloves Garlic
- 6 cups Chicken broth
- 2 cups Cooked shredded chicken or pork(optional, for a heartier soup)
- 1/2 cup Heavy cream or Mexican crema
- 1/2 cup Cilantro(fresh, chopped)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. Peel, seed, and roughly chop the poblanos.
- 2
In a pot, combine the tomatillos, quartered onion, and garlic cloves. Add enough water to cover and simmer until the tomatillos are softened, about 10-15 minutes.
- 3
Drain the tomatillos, onion, and garlic, reserving about 1 cup of the cooking liquid. Transfer them to a blender.
- 4
Add the chopped poblano peppers, 1 cup of chicken broth, and the reserved cooking liquid to the blender. Blend until smooth.
- 5
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Pour the blended mixture into the pot and cook, stirring, for about 5 minutes to deepen the flavors.
- 6
Add the remaining chicken broth and bring the soup to a simmer. Cook for 15-20 minutes to allow the flavors to meld.
- 7
If using, stir in the shredded chicken or pork and cook until heated through.
- 8
Stir in the heavy cream or Mexican crema and chopped cilantro. Season with salt and pepper to taste. Do not boil after adding the cream.
- 9
Serve hot, garnished with extra cilantro or a dollop of crema if desired.
💡 Pro Tips
- ✓Wear gloves when handling poblano peppers to avoid irritation.
- ✓Adjust the amount of tomatillos to control the tanginess of the soup.
- ✓For a spicier soup, add a jalapeño or serrano pepper to the blender.
🔄 Variations
- Add corn kernels or diced zucchini for extra texture and vegetables.
- Serve with a side of rice and warm tortillas.
- For a vegetarian version, omit the meat and use vegetable broth.