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Poblano Albondigas With Ancho Chile Soup

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Poblano Albondigas With Ancho Chile Soup

Ingredients

  • 2 large fresh poblano chiles (9 to 10 ounces total)
  • 1 pound ground beef (15% fat)
  • 1/2 cup coarsely grated zucchini
  • 1/4 cup finely grated onion
  • 1/4 cup panko (japanese breadcrumbs)
  • 1 large egg, beaten to blend
  • 2 garlic cloves, pressed
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (preferably mexican), crumbled
  • 1/2 teaspoon coarse kosher salt
  • 1 tablespoon olive oil
  • 1/2 small onion, coarsely grated
  • 2 garlic cloves, minced
  • 3 tablespoons pure ancho chile powder or pasilla chile powder
  • 9 cups low-salt beef broth
  • 1/2 teaspoon dried oregano (preferably mexican)
  • 1 cup coarsely grated zucchini
  • 1/4 cup long-grain white rice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon (or more) fresh lime juice
  • 3 tablespoons (or more) vegetable oil
  • 4 corn tortillas, cut into 1/4-inch-wide strips
  • chopped fresh cilantro
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