food-bev green chile soup

[The Hot Pepper]

Take about 10-12 green poblano peppers. Roast them. Peel the charred skin off. In a food processor, combine the chiles, 5 cloves of garlic, 3 tablespoons salt, 1 cup of white corn (canned is ok), 1 habanero pepper, 1/4 cup cilantro. Puree. Now, in a soup pot, combine 6 cups of vegetable stock with the puree. Slowly simmer slightly uncovered for 1 hour. If it is too thick, add stock, if too thin, simmer longer. Serve with a spoonful of sour cream on top.

 

[Jeff H]

Sounds good boss man.

 

[Hybrid Mode 01]

     Sounds good. I've always used the recipe from the New Mexico Kitchens cookbook so I'll have to give this one a shot. Although I'll probably save the cilantro for the end. My sinuses thank you for clearing the dust off it, Jeff.   
     Boss, is that white corn supposed to be posole, or just plain ol' corn?

 

[JayT]

Holy crap.  This thread is so old, the boss used to cook back when it was posted!

 

[Scovie]

the boss used to cook back when it was posted!

Where's the proof? Just words!
 
I am surprised these archaic posts are even readable. Not all in Latin n'sheeit.
 
2004 Software version 1
2005 Update to 1.1
 
etc. etc. etc. 
 
Now 2014 it's version 3.4.6.
 
All the bytes, syntaxes, OS megapixles, and oily doodads still work here.

 

[Jeff H]

Holy crap.  This thread is so old, the boss used to cook back when it was posted!

 
As far as I can see, I think I won the oldest bump of a zero reply contest. Any once older?

 

[The Hot Pepper]

     Sounds good. I've always used the recipe from the New Mexico Kitchens cookbook so I'll have to give this one a shot. Although I'll probably save the cilantro for the end. My sinuses thank you for clearing the dust off it, Jeff.   
     Boss, is that white corn supposed to be posole, or just plain ol' corn?

 
Just white corn. If you can roast it on the cob and cut it off, that is best!

 

[Scovie]

 
Just white corn. If you can roast it on the cob and cut it off, that is best!

 
Sure... change the subject.

 

[The Hot Pepper]

?

 

[JayT]

Jeff, Oh contraire mon fraire...

 

[The Hot Pepper]

Jeff if you're just playing some immature internet game f**k off. It's a good recipe.

 

[JayT]

It IS a good recipe.  I would like to see someone do it with roasted Hatch Chiles.

 

[The Hot Pepper]

Don't butter me up buttercup.

 

[JayT]

No I meant that one.  Even if you did post it.  Of course, no pics, you know the rest.

 

[muskymojo]

That would be good with some chicken or pork in it.

 

[Scovie]

Jeff if you're just playing some immature internet game f**k off. It's a good recipe.

 
Now. Now. No doubt it's a damm fine recipe. It's got ROASTED POBLANOS for chrise sake!
 
However if someone didn't start this "find the oldest thread" game, None of us would have ever heard about it.
 
So no Jeff, don't f**k off! I wanna make this sheeit!
 
I think it should be served cold or room temperature tho. thoughts?

 

[The Hot Pepper]

That would be good with some chicken or pork in it.

 
Pulled pork, for sure. I'd give it a rough chop so the strands weren't too long but leave the bark!

 

[JayT]

Yes.  Jeff, please do not fuck off.  Thank you.

 

[The Hot Pepper]

He won't. He will make this recipe and post how awesome it is.

This is an old recipe obviously not geared toward heat!
 
I wonder how it would pan out. Add heat as necessary! 

 

[JayT]

I bet you could roast those poblanos nicely with paperclips too!

I also agree with whoever said that they would wait until the end to add the cilantro.