Comments on: Creamy Poblano Soup

By: Pati

Pati — Mon, 29 Apr 2013 17:00:25 +0000

Hola Daniel, Poblano chiles range from very mild to very hot, and it’s hard to say what you are going to end up with. Use fresh poblanos for the soup and leave in the stems and seeds if you want more heat.

By: Daniel

Daniel — Sun, 28 Apr 2013 21:05:51 +0000

Since retiring, my wife and I have gotten into much more cooking and she is especially loving Mexican recipes.(Me too) We will be making this soup in the next few days and look forward to it. Where do you find poblanos with heat? We have gotten them from several different grocery stores and they are good, but taste more like bell peppers, no heat, and we like it spicey. Are we doing something wrong? Would the dehydrated peppers be better?

By: Pati

Pati — Thu, 11 Apr 2013 14:37:22 +0000

Thanks!

By: Mary Jo

Mary Jo — Thu, 11 Apr 2013 03:39:00 +0000

Just made the soup. We loved it. I love your show too.

By: Thom

Thom — Thu, 07 Mar 2013 05:51:15 +0000

Love your recipes, your show & your accent. Keep up the good work!!

By: Pati

Pati — Thu, 28 Feb 2013 17:17:41 +0000

Me too!! Thank you, Jackie!

By: Jackie

Jackie — Thu, 28 Feb 2013 14:39:49 +0000

Love Mexico,love Poblanos,love chiles.

By: Pati

Pati — Tue, 26 Feb 2013 23:21:17 +0000

Thank you so much for watching, Maria!!

By: Maria

Maria — Tue, 26 Feb 2013 03:53:42 +0000

Dear Pati,
Thank you for your delightful cooking show. Your personality lights up my day and thank you for this site as I can look up the wonderful recipes, as I am not able to write as fast as the show goes.

By: Pati

Pati — Tue, 19 Feb 2013 21:12:05 +0000

Hola Adriana,
Give it a shot, it totally sounds worth a try, and let me know how it turned out ; )
And thank you for watching the show!