Originally aired December 20, 2011
- 2 large poblano peppers
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, chopped or grated
- 1 teaspoon cumin
- Kosher salt and freshly ground black pepper
- 2 tablespoons flour
- 1 cup chicken stock
- A handful cilantro, chopped
- 1 cup heavy cream
Preheat broiler to high.
With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place chilies in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop.
Melt butter in a large, skillet over medium-high heat. Add onions, garlic and cumin, and season with salt and pepper. Cook until onions are translucent, 8-10 minutes.
Add poblanos, then whisk in flour and cook for 1-2 minutes. Add stock and let thicken.
Transfer to a food processor, add cilantro and pure. Transfer to a pot, add cream and let thicken to coat a spoon.
Freeze flat in a gallon-size bag or in small sandwich-size bags for smaller servings.
Serve over chicken, pork or steak.