Cannibal Pasilla Peppers

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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Yields 2 Servings

Ingredients

  • 2 chicken breasts, cubed into 1 inch cubes
  • juice of 1 lime
  • 1/2 tsp salt
  • organic chicken broth
Pepper Stuffing
  • 3 pasilla peppers
  • 1 shallot, diced
  • 1 serrano chile pepper
  • 2 cloves garlic, minced
  • 1 lime
  • 2 tbsp cilantro
  • 1 tbsp balsamic vinegar
  • lime avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano

Instructions

Shredded Chicken
  1. Combine the chicken, lime juice, and salt in a medium saucepan.
  2. Add in enough chicken broth to almost completely submerge all the chicken
  3. Simmer over medium low heat until 90% of the chicken broth has evaporated, this should take 25-35 minutes
  4. Let your chicken cool. Using your hands or a blender or any other inventive means you have shred your chicken and set aside
Pepper Stuffing
  1. Set your oven broiler on high and line a baking sheet with aluminum foil
  2. Place your pasilla peppers and your serrano pepper on the baking sheet and place under the broiler
  3. You want to roast your peppers until the skin is charred on all sides turning the pasilla peppers probably every 5-7 minutes and the serrano every 3-4 minutes
  4. Keep a close eye so you don’t turn your peppers into mush, remove from the oven and place in a bowl covered with plastic wrap to cool for 15 minutes
  5. Once cool, you need to peel the skin off of your peppers using your hands. Set 2 Pasilla peppers aside and dice the other Pasilla and the 1 serrano
  6. Heat a saute pan over medium heat and saute the shallots, garlic, and peppers in lime avocado oil or any oil of your choice
  7. Once the shallots are cooked, add in your shredded chicken, cilantro, and all your spices and mix well in the pan
  8. Once everything is mixed well, add in juice of half of a lime and the balsamic vinegar ensuring you scrap all the food off the bottom of the pan to mix in
  9. Remove from heat and season to taste with salt and pepper
  10. Take your 2 Pasilla peppers that are about to be stuffed with their brother and make a slit down the middle, remove the seeds and plate
  11. Spoon his/her lunch into the cavity of the Pasilla peppers and use your remaining half of 1 lime to sprinkle lime juice over
  12. Garnish and enjoy

Recipe from Civilized Caveman Cooking, 2011