![\"\"](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2023\/02\/297395135_1925518537786446_8752241843234582324_n.jpeg\")
<\/p>\n<\/p>\n
200\u00a0gr\u00a0(3\/4 cup) fresh cheese\u00a0(cut in cubes)<\/p>\n
680\u00a0gr\u00a0(1.5 lb) potatoes\u00a0(cut into cubes of 2cm\/0.8″)<\/p>\n
Green chillies\u00a0(Anaheim, California, Poblano, italian, etc.)<\/p>\n
200\u00a0gr\u00a0(1 cup) Tomatos\u00a0(diced)<\/p>\n
50\u00a0gr\u00a0(2\/3 cup) onions\u00a0(finely sliced)<\/p>\n
chicken broth or hot water<\/p>\n
120\u00a0ml\u00a0(1\/2 cup) whole milk<\/p>\n
1\u00a0garlic clove\u00a0(finely chopped)<\/p>\n
1\u00a0tsp\u00a0oregano<\/p>\n
3\u00a0tbsp\u00a0oil\u00a0(olive oil, canola oil, etc.)<\/p>\n
salt and pepper<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n \n Ingredients: 200\u00a0gr\u00a0(3\/4 cup) fresh cheese\u00a0(cut in cubes) 680\u00a0gr\u00a0(1.5 lb) potatoes\u00a0(cut into cubes of 2cm\/0.8″) Green chillies\u00a0(Anaheim, California, Poblano, italian, etc.) 200\u00a0gr\u00a0(1 cup) Tomatos\u00a0(diced) 50\u00a0gr\u00a0(2\/3 cup) onions\u00a0(finely sliced) chicken broth or hot water 120\u00a0ml\u00a0(1\/2 cup) whole milk 1\u00a0garlic clove\u00a0(finely chopped) 1\u00a0tsp\u00a0oregano 3\u00a0tbsp\u00a0oil\u00a0(olive oil, canola oil, etc.) salt and pepper TURN TO THE NEXT PAGE TO READ […]<\/p>\n","protected":false},"author":1,"featured_media":4215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-4213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n
Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove\u2019s fire or on a comal or pan).<\/div>\nPut them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.<\/div>\nRemove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.<\/div>\nIn a large saucepan, heat the oil over medium heat. Add the onion and saut\u00e9 for 4 minutes over low heat until transparent and tender.<\/div>\nAdd the garlic and saut\u00e9 for a minute stirring constantly to release its aroma.<\/div>\nAdd the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you\u2019ll have a thick sauce.<\/div>\nPour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.<\/div>\nAdd the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).<\/div>\nUncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.<\/div>\nTurn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"