Huitlacoche Soup (Caldo de huitlacoche)

Course Soup

Cuisine Mexican

Servings 10

Calories 201 kcal

3 tablespoons lard preferably home-rendered or vegetable oil
1 medium white onion sliced in thin half-moons; about 1 cup
2 cloves garlic minced
3 poblano, Anaheim, or California long green chiles roasted, peeled, seeded, and diced
1 pound huitlacoche frozen or canned
2 tablespoons epazote fresh or reconstituted dried epazote
8 cups chicken stock or as needed
1 cup heavy cream or light cream
Salt and freshly ground black pepper to taste

In large skillet, heat lard or oil over medium-high heat until very hot but not quite smoking. Add onion and garlic and sauté, stirring occasionally, until onion is golden and translucent, about 5 minutes. Add the diced chiles and cook for another 3 minutes, stirring occasionally. Add huitlacoche and epazote. Reduce heat to medium and simmer uncovered for about 5 minutes.
Let cool slightly. In two or more batches, process the mixture to a smooth purée in blender, adding enough chicken stock to facilitate blending. Pour the purée into a large heavy saucepan and bring to a boil, stirring. Add remaining chicken stock a cup or two at a time until it is the consistency of a thin cream soup.
Stir in cream, bring to a boil, and simmer another 5 minutes. Taste for seasoning and add salt and pepper to taste.

Keyword anaheim chiles, california long green chiles, corn smut, huitlacoche, poblano chiles