San Luis Green Chile Soup

• 6 medium anaheim chilies fresh
• 1 large sweet red bell peppers
• 1 each jalapeno pepper fresh, sliced
• 2 ounces salt pork diced
• 1/2 pound chicken breasts boned, thinly sliced
• 1/2 pound pork shoulder steak, thinly sliced
• 6 tablespoons butter
• 1 medium onions diced
• 1/2 cup flour, all-purpose
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin ground
• 1 small garlic cloves minced
• 3/4 cup tomato sauce
• 2 quarts chicken broth warmed
• 1/2 cup tomatoes peeled, seeded and diced
• 1 tablespoon cilantro fresh,
• 1 x avocados slices, to garnish
• 1 x sour cream to garnish

1. Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides.
2. Place in plastic bag for 10 minutes.
3. Peel, dice and set aside.
4. In large skillet, cook salt pork until fat is rendered.
5. Remove salt pork with slotted spoon; drain on paper towel.
6. Increase heat and saute chicken and pork quickly until browned.
7. Drain and set aside.
8. Melt butter in large saucepan.
9. Add onion and cook until transparent.
10. Add flour and cook stirring until roux is golden brown.
11. Remove roux from heat and stir in chili powder, cumin, garlic and tomato sauce.
12. Whisk in warm chicken broth and heat to simmering.
13. Add chilies, red pepper, jalapeno, salt pork, chicken and pork to soup.
14. Heat thoroughly and stir in tomatoes and cilantro.
15. Heat to simmering.

anaheim chilies, sweet red bell peppers, jalapeno pepper, salt, chicken breasts, pork shoulder steak, butter, onions, flour, chili powder, cumin ground, garlic, tomato sauce, chicken broth, tomatoes, cilantro, avocados, sour cream

Taken from recipeland.com/recipe/v/san-luis-green-chile-soup-47640 (may not work)