10 chile poblanos*, fresh or canned
6 medium potatoes
6 medium tomatoes, peeled
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon Vegetable oil
4 to 6 cups water, as necessary
Salt, to taste
3 tablespoons granulated chicken bouillon
1 teaspoon parsley
1/2 teaspoon baking soda
2 1/2 cups milk
1 pound Oaxaca or mozzarella cheese, diced

If chiles are fresh, first roast them on a hot griddle until the skin blisters and turns brown. Put them in a plastic bag to "sweat" for about 10 minutes, then peel, de-vein, and remove the seeds. If canned chiles are used, slit them and remove seeds. Rinse chiles in water and cut in long strips. Peel and cube the potatoes. Pur? tomatoes in the blender and pour through a sieve to remove seeds. In a 6- to 8-quart pan, fry the onion and garlic, potatoes and chili strips in the oil until the onion is soft. Add the pur?d tomatoes and cook for 3 to 5 minutes. Add the water, salt, broth granules, parsley and baking soda.

In a separate pan, bring the milk to a boil, remove any "skin," and add to the other mixture. Add about one-third of the diced cheese and let it melt. In each individual soup bowl, put about 3 tablespoons diced cheese and pour the piping hot soup over it.

* A dark green pepper, usually mild in flavor. Bell peppers may be substituted, but they are not as good. If bell pepper is used, add 1 tablespoon Tabasco to the soup.