Chihuahua-Style Potato Soup

Put the chiles verdes on a small baking sheet and place under the broiler, about 2-inches from the heat source, for about 12 minutes, flipping in between, until the chiles have softened and their skin is completely charred and blistered. Alternatively, you can char them on a preheated comal or skillet over medium heat, turning often to char on all sides.

Place the charred chiles in a sealed plastic bag or covered bowl and let them sweat for about 10 minutes. Peel off their skin, then make a slit in their side and remove the seeds and stem. You may do this under a thin stream of water, or use a bowl of water, to make it easier. Pat the chiles dry and slice into strips of about ½ inch by 1½ inches.

Place the tomatoes, garlic and morita chile in a medium saucepan, cover with water, and set over medium-high heat. Let it come to a boil and then simmer for about 10 minutes, until the tomatoes are completely cooked through, the chile has rehydrated, and the garlic has softened.

Using a slotted spoon, transfer the tomatoes, garlic and morita chile to a blender along with 1 cup of the cooking liquid, oregano, salt and pepper. Puree until completely smooth. Set aside.

Heat the oil and butter in a large soup pot or casserole over medium heat. Once the butter melts and starts to bubble, add the onion and cook for 3-4 minutes until softened. Add the potatoes, stir to coat with the oil, and pour in the tomato puree. Once it comes to a simmer, stir and cook at a medium simmer for 10-12 minutes. The tomato puree should have thickened, seasoned and darkened.

Incorporate the chicken broth along with the fire-roasted chile verde strips, stir, and once it comes back to a medium simmer, cook for another 10 minutes. Taste for salt and adjust if needed. Serve piping hot with a handful of diced cheese in every bowl.