Poblano Albóndigas with Ancho Chile Soup recipes

Poblano Albóndigas with Ancho Chile Soup recipes
24 Ingredients
  • 2 large fresh poblano chiles* (9 to 10 ounces total)
  • 1 pound ground beef (15% fat)
  • 1/2 cup coarsely grated zucchini
  • 1/4 cup finely grated onion
  • 1/4 cup panko (Japanese breadcrumbs)**
  • 1 large egg, beaten to blend
  • 2 garlic cloves, pressed
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican), crumbled
  • 1/2 teaspoon coarse kosher salt
  • 1 tablespoon olive oil
  • 1/2 small onion, coarsely grated
  • 2 garlic cloves, minced
  • 3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
  • 2 teaspoons ground cumin
  • 9 cups low-salt beef broth
  • 1/2 teaspoon dried oregano (preferably Mexican)
  • 1 cup coarsely grated zucchini
  • 1/4 cup long-grain white rice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon (or more) fresh lime juice
  • 3 tablespoons (or more) vegetable oil
  • 4 corn tortillas, cut into 1/4-inch-wide strips
  • chopped fresh cilantro
Nutrition
445
22% daily value
6 servings
                                       
                                            dairy-​free
     

Fat

42% 27

Saturated

36% 7

Trans

- 1

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

9% 27

Carbs (net)

- 23

Fiber

15% 4

Sugars

- 5

Sugars, added

- 0

Protein

49% 25

Cholesterol

28% 85

Sodium

44% 1067

Calcium

12% 117

Magnesium

19% 79

Potassium

26% 1221

Iron

29% 5

Zinc

42% 5

Phosphorus

51% 356

Vitamin A

12% 108

Vitamin C

35% 31

Thiamin (B1)

20% 0

Riboflavin (B2)

46% 1

Niacin (B3)

48% 8

Vitamin B6

59% 1

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

70% 2

Vitamin D

2% 0

Vitamin E

27% 4

Vitamin K

26% 32
Comments
 
×