Guest Author - Vannie Ryanes
Beautiful and flavorful, poblano chile sauce lends itself nicely to pork chops, thinly sliced pork roast or skinless chicken breasts. Cooked in a sauce pan and pureed in a blender, this sauce is smooth and really good.
4 red poblano chiles (try to find 3 to 4 inch poblanos)
1 cup cream or evaporated milk
3/4 cup chicken broth
1 tablespoon butter
1 clove garlic, finely chopped
1/2 to 3/4 teaspoon chile powder
1 small onion, chopped
1 tablespoon tomato paste
Salt and pepper to taste
Prepare poblano chiles by roasting under broiler or over flame until they are fully blistered. Put in a brown paper bag to steam for 10 to 15 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.
Melt butter in skillet over medium-low flame to keep butter from burning; add garlic and onion and saute until garlic starts to brown. Stir in chicken broth, evaporated milk and chile powder tomato paste, heat to a light boil. Lower heat and simmer sauce until it starts to reduce and thicken.
Add chopped poblano peppers and simmer for two minutes to release flavor and oils. Allow mixture to cool a bit before placing into blender and puree. Remove small cap of blender lid and place towel over opening to keep hot mixture from possible bursting from pressured steam. Taste puree, and add salt and pepper if necessary. For a finer sauce, strain sauce before returning to skillet
Spoon poblano sauce over chicken breast, pork roast or pork chops. Garnish with cilantro.
*These mildly spicy heart-shaped chiles are perfect for stuffing with sharp cheese, refried beans, seasoned rice or ground beef. Blanch chiles until pliable, slice one side open, remove seeds and stuff. Try stuffing with brie cheese. Yum!
*Pour a little poblano sauce over scrambled eggs or top a hot baked potato with chopped green onions and polano sauce.
*You will see these peppers in different ranges of color from green to a very deep almost black hue.