Oaxaca Soup recipe

10 chile poblanos*, fresh or canned
6 medium potatoes
6 medium tomatoes, peeled
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon Vegetable oil
4 to 6 cups water, as necessary
Salt, to taste
3 tablespoons granulated chicken bouillon
1 teaspoon parsley
1/2 teaspoon baking soda
2 1/2 cups milk
1 pound Oaxaca or mozzarella cheese, diced

If chiles are fresh, first roast them on a hot griddle until the skin blisters and turns brown. Put them in a plastic bag to "sweat" for about 10 minutes, then peel, de-vein, and remove the seeds. If canned chiles are used, slit them and remove seeds. Rinse chiles in water and cut in long strips. Peel and cube the potatoes. Pur�e tomatoes in the blender and pour through a sieve to remove seeds. In a 6- to 8-quart pan, fry the onion and garlic, potatoes and chili strips in the oil until the onion is soft. Add the pur�ed tomatoes and cook for 3 to 5 minutes. Add the water, salt, broth granules, parsley and baking soda.

In a separate pan, bring the milk to a boil, remove any "skin," and add to the other mixture. Add about one-third of the diced cheese and let it melt. In each individual soup bowl, put about 3 tablespoons diced cheese and pour the piping hot soup over it.

* A dark green pepper, usually mild in flavor. Bell peppers may be substituted, but they are not as good. If bell pepper is used, add 1 tablespoon Tabasco to the soup.