poblano

Rich corn chowder with roasted poblanos, fresh corn, potatoes, onions, stock, and cream.

Roasted Poblano Corn Chowder

chiles

Tbsp butter

medium onions, diced (about 2 1/2 cups)

celery, diced (about 3/4 cup)

garlic, minced (1 teaspoon)

corn corn corn

chicken stock (use vegetable stock

salt

bay leaves

cumin

dry oregano

heavy cream

black pepper

limes,

"Thank you for sharing this recipe! This will be perfect on a cold night while binge-watching on Netflix! I will definitely try this and will share it with my mom the next time they come over. I'm just curious though, would grilling the corn a little give it a smoky kick?"

Roast the chiles: There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame, or in one of those grill pans with holes in them, over the gas flame.
You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam.
When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits.
Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.

Soften the onions and celery: Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Prepare corn: While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.

Add potatoes, stock, spices: Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.

Add corn, then poblanos: Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.

Add cream: Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.
 
To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.

"The only thing I did differenly , is I cubed chicken and sauteed' it with the celery and onion.  This is fantastic."

"Scrumptious! I had 6 pablano peppers from my garden that I needed to use before they could go bad. I found this recipe and made it. Needless to say, I will be making it again. And yes, the lime should not be skipped."

"Thanks! This was yummy! I serve it w\/ a sprinkle of shredded cheddar on top and tortilla chips on the side. I think it would work great w\/ Hatch peppers also.  It reminds me of my favorite corn chowder from the now closed South Ausin Grill restaurant in Alexandria, VA. Ah the memories! The whole family loves it."

"This soup was fantastic! The leftovers thickened enough that I used it as enchilada filling the following night and it was to die for!"

I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin.

The Best Creamy Chicken Enchiladas Recipe

poblano peppers

onion,

Serrano peppers

garlic

chicken stock

cilantro leaves

salt and black pepper

bone in, skin-on chicken thighs (see note)

vegetable oil

corn tortillas

shredded pepper Jack cheese, divided

Mexican-style crema, divided (see note)

Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes.  Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, Serranos, and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside.

Adjust oven rack to middle position and set oven to 375°F. Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside.

Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving any brown liquid.

Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm.

When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper.

Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).

Spread remaining sauce on top of enchiladas and lay the remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.

Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.

Instant Pot Poblano White Beans, white beans simmered in a tomatillo poblano salsa.&nbsp;

Tomatillo Poblano White Beans

tomatillos

Chopped poblano, (seed and stems removed before chopping)

Chopped Onion

Jalapeño, without seeds, (or use more to make it hotter)

Ground cumin

Water

oregano

To Taste Salt and Pepper

For the sauté, add the tomatillos, poblano, onion and jalapeño to your blender or food processor. Pulse until the veggies are in tiny pieces, but not pureed.

Use the sauté setting over normal, or medium heat, and pour in the blended veggies; add the cumin and stir to combine. Cook for about 4 minutes to remove the edge off the onions and make the cumin more fragrant.

For the pressure cooker, add the beans, water and oregano to the sauté mixture and stir to combine. Put the lid on and make sure that the steam release handle is sealed. Cook on manual setting at high pressure and set for 35 minutes.&nbsp;

Allow the pressure to release naturally.

If there is still more liquid in the pot than you’d like to have, switch back to the sauté setting and simmer to allow some of the liquid to evaporate.

Add salt and pepper to taste before serving.

https://embed.mediavine.com/videos/wj7p7p4ogu2gpxti7wjy

Instant Pot Poblano White Beans, white beans simmered in poblano peppers and tomatillos.

Instant Pot Poblano White Beans

Sweet potatoes and poblano peppers are tossed in a spice-concoction of chili powder, cinnamon and oregano for a healthy, hearty and gluten free sweet potato home fries recipe.

Sweet Potato Home Fries

sweet potatoes,

poblano pepper,

chili powder

parsley flakes

garlic powder

oregano,

cinnamon

green onions, dark and light green parts only, sliced

cilantro

Preheat oven to 400°.

In a large bowl toss the diced potatoes...

In a large bowl toss the diced potatoes and poblano with olive oil.

Season with chili powder, parsley flakes, salt, pepper,...

Season with chili powder, parsley flakes, salt, pepper, garlic powder, oregano {rub in palm} and cinnamon. Toss to combine.

Divide the sweet potatoes among two rimmed sheet...

Divide the sweet potatoes among two rimmed sheet pans and roast in the oven for 20-25 minutes. Rotate the pans halfway. Do not toss or flip the potatoes.

Once fork tender remove and let cool for...

Once fork tender remove and let cool for 5 minutes.

Slide the sweet potatoes onto a platter or...

Slide the sweet potatoes onto a platter or in a serving bowl and top with sliced onions and cilantro. Serve warm.

This gazpacho recipe yields a cool green zingy soup; you can pack it in a thermos on ice and take it picnicking or to the beach.

Cucumber-Tomatillo Gazpacho

English hothouse cucumbers (about 1), halved, seeds removed

tomatillos, husks removed,

½ medium onion, thinly sliced, rinsed under cold water

½ poblano chile, seeds removed

olive oil

rice vinegar

parsley

chopped cilantro, plus leaves

Kosher salt, freshly ground pepper

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

Bon Appétit

Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper. Transfer to an airtight container, cover, and chill at least 2 hours.

Do Ahead: Gazpacho can be made 2 days ahead. Keep chilled.

You can use roasted veggies in place of the chicken in this enchilada recipe if you'd like. It makes for a great vegetarian enchilada.

Chicken Enchiladas Verdes

½ onion, halved

poblano chile, halved

tomatillos (about 20 medium), husks removed, rinsed

serrano chiles, chopped

garlic cloves, smashed

chicken stock chicken broth

lime juice

Kosher salt

½ rotisserie chicken, skin removed, meat shredded

coriander

¼ teaspoon ground chile de árbol or red pepper flakes

crème fraîche

milk

½ red onion, thinly sliced

This can be a great vegetarian enchilada. Use roasted veggies (squash, peppers, onions, mushrooms, etc.) in place of the chicken, and instead of chicken stock, use vegetable stock or water.

Preheat oven to 425°. Drizzle olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly, then slip off and discard poblano skin. Transfer onion mixture and any accumulated juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season green sauce with salt.

Preheat oven to 425°. Toss chicken with coriander, chile de árbol, and ½ cup green sauce in a large bowl; season with salt.

Heat vegetable oil in a medium skillet over medium-high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.

Dip both sides of each tortilla in green sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13x9" baking dish. Working one at a time, spread ¼ cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with 10 oz. cheese and remaining green sauce. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes.

Meanwhile, combine crème fraîche and milk; season with salt.

Serve enchiladas topped with cheese, a drizzle of crema, and sliced onion.

This stuffed poblano peppers recipe is filled with Mexican picadillo, a zesty mix of seasoned ground beef and potatoes, flavored with rich ancho peppers and more. Perfect for dinner any night of the week, and nice and spicy.

Picadillo Stuffed Poblano Peppers – Recipe

ancho chili peppers

yellow potatoes (about 3-4 small, diced)

onion

jalapeno pepper (chopped)

garlic (chopped)

beef

tomato sauce

paprika

Mexican oregano

Salt and pepper

FOR SERVING: Crumbly white cheese (fresh chopped cilantro, your favorite hot sauce)

Heat a pan to medium-high heat and dry toast the ancho peppers on each side until the skins become puffy. Make sure they do not burn. This brings out the oils in the peppers. Set them into a bowl and pour boiling water over them. Let them soak for 20 minutes to soften.

While the ancho peppers are soaking, heat a large pan to medium heat and add the olive oil. Add the potatoes, onion and peppers and cook them down about 5 minutes to soften.

Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up about 5 minutes or so.

Stir in the tomato sauce and seasonings and reduce the heat to simmer.

Remove the stem and seeds from the rehydrated ancho peppers. Add the pepper skins to a food processor along with a bit of the darkened ancho water, about a tablespoon or so. Process until it is very smooth.

Swirl the ancho paste into the meat mixture and allow it to simmer at least 10 minutes. 20 minutes or longer is better. If you need more moisture, add in a few tablespoons of water or extra tomato sauce.

While the picadillo is cooking, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. Broil them for about 10 minutes, or until the skins char and puff up.

Remove from the oven and cool slightly. Peel away the skins, then flip the peppers over.

Fill each poblano pepper half with the picadillo, then bake for another 10 minutes.

Serve with fresh cilantro, crumbly white cheese and your favorite hot sauce.

These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.

Garlicky Smashed Chickpeas With Corn

Tbsp. extra-virgin olive oil, divided

½ poblano chile, thinly sliced

corn, kernels removed

chickpeas

garlic cloves, finely chopped

eggs

Coarsely chopped dill or cilantro (for serving)

This recipe from chef Abra Berens’s new bean-and-grain-focused cookbook, Grist, employs a technique for lightly crushing, then crisping chickpeas that you can apply to infinite combinations of pulses (think lentils!) and vegetables. Starting with dry chickpeas you cook yourself will earn you a gold star, but using canned will massively cut down on cooking time.

Heat 3 Tbsp. oil in a large skillet over medium. Cook onion and chile, stirring, until tender, 6–8 minutes. Add corn, season with salt, and cook until corn is tender, about 4 minutes. Transfer corn mixture to a medium bowl; wipe out skillet.

Return skillet to medium heat and pour in ¼ cup oil. Add chickpeas and a big pinch of salt and smash with a spoon until evenly chunky. Cook, undisturbed, until chickpeas crisp a little on the edges, 7–9 minutes. Add garlic and cook, stirring occasionally, until garlic is softened but not browned, about 3 minutes.

Divide chickpeas among bowls and top with corn mixture.

Pour remaining 2 Tbsp. oil into skillet and increase heat to medium-high. Crack eggs into skillet and season with salt. Cook until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes. Transfer an egg to each bowl with chickpea and corn mixture and top with dill.

A recipe for the easiest roasted poblano cream sauce, using only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.

4-Ingredient Roasted Poblano Cream Sauce - Recipe

Mexican crema

Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.

Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.

Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.

Process until nice and smooth.

Adjust for salt and serve as desired.

This recipe is part of our 3 part Choose Your Own Recipe Adventure series on You Tube featuring cashew cream!
Click here to watch how simple it is to make basic cashew cream!

Click here to see how you can transform basic cashew cream into a decadent, vegan Chocolate Almond Butter Icebox Cake!

&nbsp;

Roasted Poblano Cashew Cream Sauce

garlic,

lime

Combine  all of the ingredients in either a food processor fitted with the 's' blade for a chunkier cashew cream sauce or a high speed blender for a smooth cashew cream sauce. Blend until desired consistency. Taste and add salt if necessary. Can be stored in the refrigerator for up to 5 days.

https://www.youtube.com/watch?v=o4kUjk2Whd0

This Roasted Poblano Cashew Cream Sauce is my go-to saucy situation for all things Mexican! It is plant-based, has a bit of heat thanks to the roasted poblano pepper, and a fresh zip from lots of fresh herbs and garlic! 

I believe that cooking and eating should feel like an adventure! Just like my favorite series of books when I was a kid, the Choose Your Own Adventure Series, I believe you have the power to make simple changes to even the most basic recipe to achieve virtually endless flavor combinations! 

Start here: 
Click here for the printable recipe for my Roasted Poblano Cashew Cream Sauce: https://thismessisours.com/roasted-poblano-cashew-cream-sauce/

Then you can choose.....
If you want to get back to basics learn how to make the basic cashew cream watch this video: https://youtu.be/ggw4hnmFUbQ

If you want to go sweet and make a Chocolate Almond Butter Icebox Cake watch this video:
https://youtu.be/ggw4hnmFUbQ


1 batch basic cashew cream *see note 

1 poblano pepper, roasted, peel and seeds removed **see note

1 small clove garlic, roughly chopped

1/4 cup chopped cilantro leaves

zest and juice of 1 lime

kosher salt to taste

Combine  all of the ingredients in either a food processor fitted with the 's' blade for a chunkier cashew cream sauce or a high speed blender for a smooth cashew cream sauce. Blend until desired consistency. Taste and add salt if necessary. Can be stored in the refrigerator for up to 5 days.

*If you would like to make this recipe, but DO NOT have a batch of our basic cashew cream made already....

Simply add the ingredients below to your blender or food processor with the other ingredients. It will take a little longer to blend and you will need to stop and scrape the sides down along the way.

1.5 cups raw unsalted cashews, soaked overnight, drained, and rinsed.
3/4 cup filtered water, plus more for soaking
juice of half of 1 large lemon
1/2 - 1 teaspoon coarse kosher salt

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Choose Your Own Adventure Recipes || Roasted Poblano Cashew Cream Sauce (RECIPE INCLUDED)

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

Black-Eyed Pea Chile Verde

vegetable oil, divided

onions, 1 chopped, 1 quartered

garlic cloves, thinly sliced

black-eyed peas,

poblano chiles, seeds removed

tomatillos, husks removed, rinsed, divided

Sour cream and sliced chives (for serving)

Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.

Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.

Meanwhile, preheat oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.

Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.

Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.

Do Ahead: Chile verde can be made 3 days ahead. Cover and chill.

Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.

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Top 31 poblano recipes from across the web

The most viewed poblano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The Best Creamy Chicken Enchiladas ...

Tomatillo Poblano White Beans

Sweet Potato Home Fries

Cucumber-Tomatillo Gazpacho

Chicken Enchiladas Verdes

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Canned Rotel Style Tomatoes

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