Instructions:

San Luis Green Chile Soup

Source: Jim Vorheis

6 medium, fresh Anaheim chilies
1 large red bell pepper
1 fresh jalapeno pepper, sliced
2 ounces salt pork, diced
1/2 pound boned chicken breast, thinly sliced
1/2 pound pork butt steak, thinly sliced
6 tablespoons butter
1 medium onion, diced
1/2 cup all-purpose flour
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 small clove garlic, minced
3/4 cup tomato sauce
2 quarts chicken broth, warmed
1/2 cup peeled, seeded and diced tomatoes
1 tablespoon minced fresh cilantro

Garnish
Avocado slices
Sour cream

Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides. Place in plastic bag for 10 minutes. Peel, dice and set aside.

In large skillet, cook salt pork until fat is rendered. Remove salt pork with slotted spoon; drain on paper towel. Increase heat and saute.