Steps
- Broil 4 Anaheim peppers for about 10 minutes, turning halfway, until blistered and blackened. Cover with foil for 10 minutes, then peel, remove stems and seeds, and slice into strips.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 thinly sliced white onion and 4 chopped Roma tomatoes. Cook for 5 minutes.
- Add 4 minced garlic cloves and cook for 1 minute. Add 2 peeled, cubed Yukon Gold potatoes and cook for 5 minutes, stirring.
- Pour in 6 cups of vegetable broth. Add 1 teaspoon of kosher salt and ½ teaspoon of Mexican oregano. Bring to a boil, cover, and simmer for about 10 minutes, until the potatoes are fork-tender.
- Reduce the heat to low. Stir in 1 cup of warm whole milk, the pepper strips, and 285g of cubed queso panela. Heat gently for 5 minutes, without boiling, and serve.