Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche
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.
6 large poblano chiles
1/3 cup finely chopped carrot
3/4 cup water
1/2 cup cider vinegar
2 Tbsp. brown sugar
1/4 tsp. ground allspice
2 garlic cloves, sliced
2 bay leaves
1-1/2 cups sliced onion
1/2 tsp. salt
3 cups cubed peeled Yukon gold or red potato
8 oz. chorizo sausage
chopped fresh cilantro (optional)
Preheat the broiler.
Place the poblano chiles on a foil-lined baking sheet and broil for 14 minutes or until blackened, turning twice. Place the roasted poblanos in a zip-top plastic bag and seal. Let the chile stand for 10 minutes, then peel.
Heat a small saucepan over medium heat and coat the pan with cooking spray. Add the carrot to the pan, then cover and cook for 5 minutes or until the carrot is crisp-tender, stirring occasionally. Add the water and the next 5 ingredients (through bay leaves) to pan and stir well. Bring the mixture to a simmer and cook for 1 minute or until the sugar dissolves, stirring frequently. Discard the bay leaves. Combine the onion and salt in a large bowl and pour the vinegar mixture over the onion mixture. Allow the mixture to cool completely.
Place the potato in a saucepan and cover with water. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes or until the potato is tender; drain.
Heat a large nonstick skillet over medium heat. Remove the casings from the sausage and cook the sausage for 10 minutes or until it is browned, stirring to crumble. Remove the sausage from the pan, reserving 1 tsp. of the drippings in the pan. Drain the sausage on some paper towels. Add the potato to the pan and cook for 15 minutes, browning on all sides. Stir in the sausage and cook until the mixture is thoroughly heated.
Cut a lengthwise slit in each of the chiles and discard the stems, seeds and membranes. Place about 1/2 cup of the sausage mixture in each chile (chiles will be full). Divide the onion mixture evenly among each of the 6 plates and top each serving with one of the stuffed chiles. Garnish the chiles with cilantro, if desired.
Yields 6 servings.
Recipe by Rick Bayless, Cooking Light Magazine, May 2005.