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Playing Roasted Poblano Sauce


  • 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.