2 lb. poblano chiles
3 Tbs. olive oil
1 large white onion, roughly chopped
1 small potato, diced
1 hot chile (serrano or jalapeno), stemmed, seeded, and minced
4 oz. spinach, roughly chopped
4 cups stock
1-2 cups milk
Salt and black pepper, to taste
INSTRUCTIONS1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
2. Heat olive oil in a saucepan over medium-high heat. Add onion, the hot pepper, and then the potato, cook until onions are soft. Add chopped poblanos and stock and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in spinach and milk, and season with salt and pepper; puree in a blender until smooth. Adding the spinach at the end then pureeing it makes the color of the soup greener. You can add a dollop of Mexican crema or sour cream when serving. A cup of corn can be added after pureeing to make a chili corn soup, and strips of fried tortillas acan be sprinkled on top when served.