Recipes : Soups
Growing up in Mexico City, I didn’t know a single person who celebrated Cinco de Mayo, except for the people who lived in the state of Puebla. We didn’t even get the day off! Sure we studied it in school–the unprecedented victory of a small Mexican militia against the large French army in 1862–but it was a short-lived victory, as the French won right back.
Fast forward 150 years to 2012: the French and Spanish are gone; Mexicans proudly celebrate Independence Day every September 16; yet, for reasons few of us can explain, Cinco de Mayo has become the greatest, most joyous, colorful celebration–for Mexicans living abroad. As strange as the nostalgia is, the longer I live abroad, the stronger the impact Cinco de Mayo has within my soul. These words fluff up like soft conchas right out of the oven, getting fluffier, sweeter and more comforting as the years go by.
As do so many Mexicans (and, increasingly, non-Mexicans), I celebrate anything that can be celebrated about our Mexicaness: our heritage, resilience, hard-working and accommodating nature, our warmth, hospitality, generosity, the vibrancy and richness of our music, dance and food. Above all, our tendency to tirar la casa por la ventana (to throw out the house through the window) when it comes to throwing a party.
Thankfully, as Cinco de Mayo celebrates its 150th anniversary this year, the spotlight is finally being cast on Puebla, the place where that famous battle took place. At last, the celebration that has become the rage beyond Mexico’s borders is coming back to the place where it originated. It’s about time!
Puebla is a hidden treasure, a colonial jewel with rich history, architecture, arts and culture, coupled with an exquisite overlay of modernity. Most important, its one of Mexico’s main culinary hubs.
Some of our most iconic (and most labor intensive) dishes come from Puebla, born in convents where Spanish and Mexican cuisines wedded so beautifully. There’s the classic mole Poblano, with its layers of complex flavors subtly coming together once in your mouth; and there’s the colorful chiles en Nogada whose red, white and green represents the Mexican flag.
Yet Puebla is also home to a bounty of homestyle accessible dishes like the chicken tinga and the corn torte. And it’s home to one of my favorite Mexican ingredients: the chile Poblano. See below? That is how many Poblano chiles I go through a week in my house.
This key ingredient has never ceased to charm me, from the moment I get it at the store to the moment I taste its exuberant, fruity flavor. It is, quite simply, sublime. Each time I cook a dish with a Poblano it feels like a celebration, as if I were right there in Puebla, but the party just happens to unfold inside of my home.
If you can’t get to Puebla anytime soon, try this soup for a Cinco de Mayo moment, be it Cinco or not.
Article written for and published by NBC Latino, poblano soup photo by Jack Foley.
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups chopped white onion
5 to 6 poblano chile peppers, roasted or charred, sweated, peeled, seeded and diced (about 1 1/2 pounds total, or 1 1/2 prepared as mentioned)
2 cups corn kernels, shaved from a cooked fresh ear of corn, or cooked from thawed
1/2 teaspoon kosher or coarse sea salt, or to taste
Freshly ground black pepper, or to taste
3 cups chicken broth(may substitute for vegetable broth)
1 cup milk
Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion. Cook the mixture, stirring occasionally, until the onions have completely softened, everything is cooked through and the edges turn slightly brown (about 10 minutes total).
Add the poblano chiles, stir and let them cook along with the onion for 3 to 4 minutes.
Make some room in the middle of the pot; add the corn and sprinkle the salt and pepper. Let everything cook, stirring occasionally, for another 3 to 4 minutes.
Pour in the chicken broth. Let it come to a simmer and cook for 3 to 4 additional minutes so the flavors start to blend. Reduce the heat to low, wait for about a minute, and slowly pour in the milk.
Heat the soup thoroughly for about 6 to 8 minutes, without letting it simmer or boil (if you do, it will appear curdled but still taste fine). Serve hot. Makes about 5 cups.
© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED