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Soup & Stew
Mexican
4 servings
35 minutes
55 minutes
6 whole Chilaca Peppers or Poblano Peppers
2 cups chicken broth
1/2 teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour
Salt to taste
Pepper to taste
Preheat oven to broil.
Place chilaca peppers on a cookie sheet and place in oven.
Allow skin to blacken and blister, turning the peppers until all sides are done.
When they are done, place them in a paper bag and seal.
In about 15 to 20 minutes, take them out of the bag and peel the skin off each one. Remove the stems and seeds.
In a blender, combine the peppers, broth, salt and black pepper to taste and nutmeg. Blend until smooth.
In a small saucepan over medium heat, warm the milk and set aside.
In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well.
Add the warmed milk and stir until well blended.
Add the pepper mixture and mix well.
Reduce heat to low and simmer for 30 minutes.
