Source: The Junior League of Mexico City, Mexico
10 chile poblanos*, fresh or canned
6 medium potatoes
6 medium tomatoes, peeled
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon cooking oil
4 to 6 cups water, as necessary
Salt to taste
3 tablespoons granulated chicken broth
1 teaspoon parsley
1/2 teaspoon baking soda
2 1/2 cups milk
1 pound Oaxaca or mozzarella cheese, diced
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