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1
Over an open flame gas burner or under a preheated broiler, roast the poblanos, turning them occasionally, until the skins are lightly but evenly charred.
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2
Steam the poblanos until cool in a closed paper bag.
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3
Rub away the burned skins, slit the poblanos open along one side and discard the seeds.
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4
Open each poblano out flat.
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5
In a small, heavy skillet over low heat, toast the oregano, stirring often, until it is fragrant and lightly browned, about 5 minutes.
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6
Remove and cool.
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7
In a medium skillet over moderate heat, warm 3 tablespoons oil.
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8
Add the onions, garlic, cumin and cooled oregano.
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9
Cover and cook, stirring once or twice, until almost tender, about 10 minutes.
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10
Add the stock, salsa verde, chiles and 2 teaspoons salt.
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11
Bring to a simmer, then lower the heat, partially cover, and cook, stirring once or twice, until slightly thickened, about 20 minutes.
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12
Remove from the heat and cool.
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13
Stir in the cilantro.
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14
Set aside 4 cups of this sauce.
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15
In a medium bowl, stir the remaining sauce into the chicken.
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16
In a medium skillet, warm 1 cup oil.
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17
When it is hot but not smoking, fry the tortillas, 1 at a time, turning them once with tongs, until they are flexible; do not allow them to become crisp.
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18
Drain the tortillas on paper towels.
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19
Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly coat a rectangular 9 by 13-inch glass baking dish, or any attractive ovenproof serving dish, with nonstick spray or canola oil.
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20
Arrange 8 of the tortillas in an overlapping layer in the bottom of the dish.
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21
Spread half the chicken mixture evenly over the tortilla layer.
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22
Top with 8 more tortillas, overlapping them as necessary.
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23
Sprinkle 1/2 the Monterey Jack and 1/2 the Cheddar over the tortillas.
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24
Spread the remaining chicken mixture over the cheese.
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25
Arrange the poblanos in a layer over the chicken, overlapping them if necessary.
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26
Spread the reserved 4 cups sauce over the poblanos.
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27
Arrange the remaining 8 tortillas over the sauce.
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28
With a spatula, spread the sour cream over the tortillas.
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29
Top with the remaining Jack and Cheddar cheeses.
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30
Bake until the top is lightly browned and the sopa is bubbling, about 45 minutes.
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31
Let rest on a rack about 5 minutes before serving.
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32
Serve the sopa hot, topping each portion with a dollop of sour cream and a sprig of cilantro, if desired.
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33
Cook's Note: The sopa can be completely assembled, covered tightly with plastic wrap and refrigerated overnight or frozen for up to 1 month.
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34
Thaw the sopa, if frozen, in the refrigerator.
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35
Bring the chilled sopa to room temperature before baking.
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36
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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37
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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38
Bring a saucepan of water to a boil.
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39
Add the tomatillos and serranos, lower the heat, and simmer until tender, about 10 minutes.
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40
Drain and cool in ice water.
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41
Core the tomatillos.
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42
In a blender, combine the tomatillos, half of the cilantro leaves, serranos, onions, garlic and 1/2 teaspoon salt.
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43
Puree on low speed for 30 seconds.
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44
Scrape down the sides of the blender jar and puree again until smooth.
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45
Transfer to a bowl.
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46
Finely chop the remaining 3/4 cup cilantro.
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47
Stir the cilantro and green onions into the salsa.
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48
Adjust the seasoning, adding salt to taste and stirring in up to 1 teaspoon sugar, to taste, if the salsa seems bitter.
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49
Use immediately, or refrigerate for up to 3 days.
