En el Norte, el chile poblano es menos picante, y se le llama «chile de la tierra»
Comensales: 6-8 personas Tiempo de preparación: 20 minutos Tiempo de cocción: 20 minutos aproximadamente
Utensilios: 011a, licuadora, cacerola.
12 chiles tipo poblano ya coloreando; 50 gramos de manteca; 2litros de leche hecha cuajada o queso fresco; 2 cucharadas de harina; sal.
Los chiles se ponen a cocer en un poco de agua. Ya cocidos se muelen con sal y 3 tazas de agua. • En la manteca se fríe la harina, antes de que dore se le agrega el caldillo de los chiles y un poco de sal, cuando suelta el hervor se le van poniendo pequeñas bolitas hechas con la cuajada, se deja hervir un poco para que el chile tome el sabor de la cuajada
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