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Crema de Chile Poblano - from Zocalo

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Cuisine: Soup

From the menu of . . . Zocolo
187 10th St., Atlanta

Q: The recipe for the Crema de Chile Poblano from Zocolo's would be a great addition to any recipe collection. Do you think you could get it for all the people I work with - and me?
- Susan Petrirena, Decatur

A: Marco Martinez-Obregon, partner, says this is one of Zocolo's top sellers. What is truly amazing is how easy it is to prepare in your home. Martinez--Obregon suggests garnishing the soup with sliced almonds, queso fresco and cilantro leaves.

Hands on time: 10 minutes  Total time: 20 minutes  Serves: 4


    2 poblano chiles, seeds and vein removed, and coarsely chopped
    1/4 cup chopped white onion
    1 small garlic clove
    1 tablespoon plus 1 teaspoon (or 4 cubes) chicken bouillon
    3 (12-ounce) cans evaporated milk
    3 tablespoons butter
    1/3 cup all-purpose flour


In a blender, combine chiles, onion, garlic, chicken bouillon and 2 cans milk. Process until pureed. Pass the mix through a strainer, discarding solids.
Meanwhile, in a heavy stockpot over low heat, melt the butter. Whisk in flour and stir for 4 to 5 minutes. Don't allow it to brown. Pour the strained liquid and remaining can of milk into the pot and whisk to combine, making sure to get the bottom and sides of the pot. Increase heat and bring to a boil, stirring constantly, scraping the bottom of the pan to prevent scorching. Reduce heat to a simmer and cook for 5 minutes, stirring constantly.


Per serving: 485 calories (percent of calories from fat, 53), 20 grams protein, 38 grams carbohydrates, 1 gram fiber, 29 grams fat, 99 milligrams cholesterol, 1,104 milligrams sodium.

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