Guest Author - Susan Stewart

Poblano Chilies

Poblano chilies, the large dark-green ones, are a great way to enjoy the heat of chilies without getting overwhelmed. Definitely hot, they rate between 1000-2000 on the Scoville Heat Scale. Keep in mind, however, that the Orange Habanero - a great favorite here in Yucatan - rates 150,000-325,000!

Poblano chilies can be purchased in cans, fresh from the market, and freshly roasted. A fond memory I have of Colorado is of the roadside chile stands in the Fall. The vendors use giant barrels over gas flame to toss and char the chile poblanos. Driving home with a bag-full of fresh roasted chilies was a mouth-watering experience!

A basic Poblano Chili Sauce is very easy to make. It keeps well in the refrigerator for about a week.

Poblano Chili Sauce - makes about 4 cups

4 poblano chilies, peeled, deveined and seeded
1 ½ tsp. powdered chicken stock, or 1 cube
1 cup cream
salt

To peel chilies, char over open flame and let sit in a paper or plastic bag for about 10 minutes. The blackened skin will peel off easily. Boil chilies in salted water for about 30 minutes, until soft. Drain. ( If using canned, just drain and seed and devein.). Put chilies in a blender or food processor with 3 cups chicken stock and the cream. Blend completely.


Here’s two ways to use the sauce:

Chicken with Poblano Chili Sauce

( Don’t worry if you don’t have all the fresh herbs called for. )

1 fryer chicken
2 whole cloves garlic, peeled
1/2 small onion, peeled
5 stalks fresh cilantro
4 fresh mint leaves
4 fresh basil leaves
oil
10 1./2 oz. mild white cheese, shredded
3-4 cups Poblano Chile Sauce


Boil the whole chicken in salted water with the whole garlic cloves and half onion, cilantro, mint, and basil, for about 30 minutes. Let cool and shred meat by hand.
Grease a baking dish. Cover the bottom with about ¼ inch of sauce. Add a thin layer of chicken, then a thin layer of the grated cheese. Repeat, until pan is full, or ingredients are used up, whichever comes first. Leave enough sauce to be the top layer. Bake 10 minutes at 350F. Serve with flour or corn tortillas.

Pasta with Poblano Chili Sauce

1 cup Poblano Chili Sauce
4 oz. mild white cheese
8 oz. cooked pasta

Blend grated cheese and poblano sauce. Put drained, cooked noodles in a casserole dish and stir in sauce gently, but thoroughly. Bake at 350F for 10 minutes. Makes a great side dish or quick lunch.