Vincent Price Sopa Poblano - Poblano Chile Soup

Total Time
Prep 10 mins
Cook 30 mins

This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come!

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 14 lb lean pork, in small cubes
  • 12 cup chopped onion (1/2 medium onion)
  • 1 cup corn, freshly scraped from ear is preferred (1 ear fresh corn)
  • 1 poblano chile, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos)
  • 1 cup thinly sliced zucchini (1 small zucchini)
  • 3 tablespoons tomato puree
  • 1 quart chicken stock
  • 1 ripe avocado, peeled, seeded, and diced
  • 14 cup grated parmesan cheese
  • salt, to taste
  • fresh cilantro stem, for garnish


  1. In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
  2. Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
  3. Simmer until vegetables are tender, about 20 minutes.
  4. Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.


Most Helpful

Really good soup! I doubled the pork and added some chipotle powder and other spices to it as well. I liked the parmesan in it, dry jack would probably work too. I think this would be great with 1 or 2 more poblanos in it, and maybe even a whole pound of pork.

Maito February 06, 2011

Hubby & I thought this was good. I used frozen corn and instead of tomato puree which I never see at the grocery store, I used tomato paste. I think next time I would leave out the parmesan, I oculd not taste it in the soup so it seemed like wasted calories to me. We did enjoy it, and Hubby asked me right away to make it again soon. Thanks for posting the recipe.

TexasKelly May 17, 2010

OUTSTANDING is right! I have this same cookbook, and have wanted to try it for quite a while! When I saw it here on Zaar, I just had to make it. This soup is delicious! I couldn't get fresh corn right now, so used frozen. But otherwise, I made it exactly as posted. My soup didn't turn out as "red" as in your photos, and I'm not sure why....I used homemade stock, and pureed tomatoes. I didn't need to add salt. Note that each serving such get a quarter of diced avocado....really think the avocado gives it the unique flavor. Absolutely wonderful soup that I will make again and again.

breezermom April 18, 2010

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