6 poblano peppers
1 lb ground beef or pork
1/2 cup cooked rice
1/2 cup black beans, drained & rinsed
1/2 cup diced tomatoes
1/2 cup diced onions
2 cloves garlic minced
1 tsp ground cumin
1/2 tsp salt and pepper, or to taste
1 cup shredded cheese (such as Chihuahua, Monterrey Jack, or Oaxaca)
4 large eggs, separated
Feta cheese garnish
Vegetable oil, for frying
Season the cleaned shrimp with salt, pepper, chile ancho, chile de arbol (or cayenne), 2 tablespoons lemon juice and 2 tablespoons of olive oil. Set aside.
In a small saucepan, add the shrimp shells, 2 1⁄2 cups water, all the juice of the remaining lemon and the lemon halves. Season with 1/2 teaspoon of salt and heat to medium. Bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat. In a separate saucepan, add the chile ancho to some boiling water. Reduce heat and cook for 10 minutes.
Drizzle 1 tablespoon of olive oil in a skillet and heat to medium. Add the tomatoes, serranos, cloves of garlic and white onion. Cook for 20 minutes, turning as needed. You want some charring and blistering on the tomatoes and peppers to achieve a roasted flavor. Remove skins from garlic and transfer all roasted ingredients to the blender. Drain the chile ancho and add to the blender, along with 1 cup of water. Season with salt and pepper to taste, blend on high until smooth. Set aside. In a large pot, preheat 2 tablespoons of olive oil to medium heat for 5 minutes. Add the sauce from the blender and cook for a few minutes. Strain the broth prepared from shrimp shells and add to the pot with simmering sauce.
Next add the chicken broth, bouillon, bay leaves and 1/3 teaspoon of pepper. Bring to boil, reduce to simmer. Add the corn, zucchini, green beans, oregano and cilantro. When it comes to a simmer add the shrimp and continue cooking for 5 to 6 minutes. Cover, remove from heat and let sit for 5 minutes. Garnish with green onions and lemon.