Vincent Price’s Sopa Poblano (Chili Poblano Soup)

I’ve been craving this for ages and as I’m testing recipes for the forthcoming Vincent & Mary Price’s Treasury of Great Recipes Virtual Reality Book Launch Party Cookalong, I made it tonight for my din dins.  If anyone can think of a catchier title for my cookalong than the Vincent & Mary Price’s Treasury of Great Recipes Virtual Reality Book Launch Cookalong I’d be super grateful.

The idea is, that there will be a handful of suggested recipes people can try, if they don’t already have a copy of this best of all cookbooks.  So I’m reminding myself of the ones I really love.

This was DELICIOUS and will probably go on the list.  I would say that this serves 4.  

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Sopa Poblano (Chili Poblano Soup) from Mary and Vincent Price’s Treasury of Great Recipes (1965)

1 tbsp cooking oil

1/4 lb lean pork cut into small cubes

½ medium onion, chopped

1 ear fresh corn, kernels scraped from cob

1 chili poblano, thinly sliced*

1 small zucchini (courgette), thinly sliced

3 tablespoons tomato puree

1 quart chicken stock (I use about 1 litre)

1 ripe avocado, peeled, seeded and diced

¼ cup grated Parmesan cheese

Heat cooking oil, add pork and sauté over medium heat until pork is browned, stirring frequently.

Add onion, corn, chilli, zucchini, tomato puree and chicken stock.  Simmer for 20 minutes, or until vegetables are tender.

Just before serving, add salt to taste, the avocado and Parmesan cheese.

* It’s difficult to get fresh Poblano chillies in the UK so I use a dried one (known as an Ancho chilli, you can get them in some of the larger supermarkets).  I soak it in just boiled water for about 10 minutes before chopping it up and adding it to the soup, removing the seeds and stalk before I do so.

One of the ENORMO Pork Chops I got from Midhurst Butchers for my Peter Falk Pork Chops with Vinegar Peppers was about 1/4 lb, once I’d cut the fat off and removed bone.

Mmmmmmmm!  So good.  And three portions in the freezer for Autumn lunches too.  I am going to be so pleased one I find one of those in the back of a freezer drawer when I’ve forgotten how good this soup is…

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7 Responses to Vincent Price’s Sopa Poblano (Chili Poblano Soup)

  1. Tina Blacksmith 13 Aug, 2015 at 6:44 am #

    Cooking with Mary and Vincent Price: Celebrating 50 years of A Treasury of Great Recipes

    Mary and Vincent Price’s Kitchen: A Treasury of Great Recipes 50th Anniversary Cookalong

    Priceless Cooking: The 50th Anniversary of A Treasury of Great Recipes Virtual Cookalong

    Sorry for the long titles. LOL.

    • Jenny 13 Aug, 2015 at 10:33 pm #

      Tina – I think you are a genius! Priceless Cooking! I love that!!!!

  2. Greg 19 Aug, 2015 at 3:39 pm #

    I LOVE Poblanos! Can’t get them here (or the dried Anchos either)… A couple of years ago when in the States, I grabbed up several cans of Anchos in Adobo sauce… They’re powerfully hot, so once opened, the remainder keeps nicely in the freezer. The soup sounds fabulous! I’ll be trying it soon!

    • Jenny 19 Aug, 2015 at 11:12 pm #

      OOH, if I ever get my act together, I’ll send you some dried ones in the post, they are now a staple of my condiments cupboard. Vincent introduced me to them! This really is a very good soup. Mmmmm.

  3. Greg 28 Aug, 2015 at 11:58 am #

    In regards to your event name…Alex (who came up with the title for my book!) said that the first thing that came to his mind was “MVP,” as in Mary and Vincent Price…and Most Valuable Player…(NOT like Mitral Valve Prolapse…)! So, in a nod to Mary and Vincent as well as a nod to all your virtual reality participants, you could do something as simple as the MVP Cook-along…

    • Jenny 28 Aug, 2015 at 5:09 pm #

      Ooh I like that! Alex is good – is he a copywriter?! Love your Elizabeth Taylor recipe, must try that. Your pie looks delicious!

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