Chili Mac, Mexican Style
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.
2 fresh poblano chile peppers
1/2 Tbsp corn oil
1 lb chorizo sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can diced tomatoes with juice
1 (15 oz) can black beans, rinsed and drained
1 cup water
1/2 lb macaroni
3/4 tsp salt or to taste
1/4 tsp black pepper or to taste
1/2 Tbsp dried Mexican oregano
Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds, then chop.
Heat oil in a Dutch oven over medium heat. Squeeze chorizo out of casings into the hot oil. With a wooden spoon, break up the sausage, and cook about 4 minutes. Remove sausage, and set aside. Stir onion into the oil, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute.
Increase the heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low, cover, and cook, stirring occasionally, until the macaroni is al dente, about 10 minutes.