Spicy pork and poblano soup

Soup season is in full swing and nothing says comfort food quite like spicy, filling soup. This recipe was so easy, yet so satisfying. Minimal prep work and high flavor is an automatic YES in my book. THANK YOU FOOD NETWORK FOR THIS WORK OF ART.

Here are the ingredients:

This recipe comes together as quick as you can boil rice and chop an onion. The base of the soup is pictured above. And you pour the base over cooked white rice and roasted pork. The roasted pork can be time consuming. You can pick up a rotisserie chicken, slice it up and replace the pork, for a quick week night meal. Add any garnishes you like – sour cream is a must for me.

First, I roasted the poblano. To roast a pepper simply,char it over an open flame on the stove and then place it in a glass bowl sealed with plastic wrap for 15 minutes. The skin will come right off by wiping with a paper towel.

While the poblano is resting, I sautéed the onion until translucent. Then added the garlic and the chopped and seeded poblano pepper.

Then I added the coriander and cumin and sautéed until fragrant.