Poblano Albóndigas with Ancho Chile Soup

Ingredients

• 3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
• 2 teaspoons ground cumin
• 2 cloves garlic
• 1 pound ground beef (15% fat)
• 2 large fresh poblano chiles*
• ¼ cup fresh cilantro
• 1 tablespoon (or more) fresh lime juice
• + 17 more ingredients
• • 3 tablespoons (or more) vegetable oil
  • 1 tablespoon ground cumin
  • 1 large egg
  • ¼ cup onion
  • 1 tablespoon olive oil
  • ½ teaspoon coarse kosher salt
  • 1 teaspoon dried oregano (preferably Mexican)
  • ¼ cup panko (Japanese breadcrumbs)**
  • ½ cup zucchini
  • 4 corn tortillas
  • 2 cloves garlic
  • fresh cilantro
  • ¼ cup long-grain white rice
  • 1 cup zucchini
  • ½ teaspoon dried oregano (preferably Mexican)
  • 9 cups low-salt beef broth
  • ½ small onion

Line large rimmed baking sheet with plastic wrap. Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup). Place chiles in large bowl. Gently mix in beef and a...

View full recipe at Epicurious