- - 3 hatch chiles
- - 1 T butter
- - 1 1/2 C yellow onion, diced
- - 2 cloves of garlic, minced
- - 1/2 t ground cumin
- - 1/2 C of cilantro
- - 3 lbs potatoes, peeled, diced
- - 4 C vegetable stock
- - 2 C water
- - 1 C milk
- - 1 C half and half
- - Juice of one lime
- - Salt and black pepper to taste
Roast all of the chiles either under a broiler or on your grill (400ºF). Blacken the skins on all sizes. Place in a zip top bag, let steam 15 minutes. Remove skins, seeds and stems, and dice chiles.
Place a Lodge Logic 7 Quart Cast Iron Dutch Oven on the cooker, or side burner. Melt the butter in the pot. Add the onions and a pinch of salt and cook until translucent, about 5-10 minutes. Add the garlic and cook for another minute.
Add the chiles, veggie stock, water, potatoes, cilantro and seasonings. Let smoke/cook until the potatoes are tender. Turn the cooker down to 250ºF.
Scoop out 3 cups of the soup and set aside. Puree the rest of the soup until smooth and then mix the smooth with the chunky. Add the milk and half and half to the soup and cook until warm. Squeeze in the lime juice and serve either warm or cold.