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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned. | 2. As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes. | 3. Using plastic gloves, scrape as much skin off the pepper as you can. | 4. Finely chop the pepper, onions and garlic. | 5. In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer. | 6. Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf. | 7. Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper. | 8. Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder. | 9. Serve each with a lime wedge for squeezing into the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	1	poblano		-	-	-	-
onion	1		quartered	44.0	10.274000000000001	1.21	0.11
garlic clove	2			-	-	-	-
corn kernel	2	cups	thawed	369.42	72.9534	10.2084	4.0044
epazote	6	sprigs		3.84	0.8928	0.0396	0.0624
bay leaf	1			-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
salt				-	-	-	-
pepper				-	-	-	-
chile powder	1 -2	tablespoon		0.0	0.0	0.0	0.0
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.