This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 pound dried white beans
1 Tbsp. olive oil
4 cloves garlic, coarsely chopped
2 tsp. ground cumin
1/4 tsp. ground cloves
6 cups chicken stock
2 pounds boneless, skinless chicken breasts
2 small onions, finely chopped
4 poblano chiles, roasted, peeled, stemmed, seeded and chopped
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3 cups grated Monterey Jack cheese
Place the beans in a large heavy pot, and add enough cold water to cover the beans by at least 3 inches. Soak them over night.
Place the chicken in large heavy saucepan and add some cold water to cover, then bring the saucepan to a simmer. Cook until the meat is just tender, about 15 minutes, then drain and cool, removing the skin. Cut the chicken into cubes.
Drain the beans and heat some oil in the same pot over medium high heat. Add the onions and saute until they are translucent, about 10 minutes. Stir in the garlic, chiles, cumin, oregano, cloves and cayenne and saute for about 2 minutes. Add the beans and stock and bring to a boil. Reduce the heat and simmer until the beans are very tender,stirring occasionally, about 2 hours.
Add the chicken and one cup of cheese to the chile and stir until it melts. Season to taste with salt and pepper, then serve with the remaining cheese, sour cream, salsa and cilantro.
Recipe from CookAdvice.com.