Roasted Chile Potato Soup With Greens And Chorizo

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Rick Bayless


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6 medium (about 1 1/2 pounds total) red-skin boiling or Yukon Gold potatoes

4 garlic cloves, peeled and roughly chopped

1 1/2 quarts chicken broth

3 or 4 large (8 ounces total) hot Hungarian Wax (aka banana, yellow, xkatic, güero) chiles

8 ounces (about 1 cup) Mexican chorizo sausage , casing removed

8 cups stemmed, sliced greens (choose spinach, chard, amaranth or lambs quarters)—1/2-inch slices are good, cut in half if long


About 1/4 cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan

About 1/4 cup chopped fresh cilantro

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