Corn and Poblano Braised Chicken

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.

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1 large white onion, chopped
5 garlic cloves, finely chopped
6 whole chicken legs
1/2 lb fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
3 ears corn, kernels cut from cobs
1/2 cup sour cream
3/4 cup chopped cilantro

Equipment: a 5- to 6-qt slow cooker

Accompaniment: white rice


Put onion and garlic in slow cooker. Top with chicken and season with 1 tsp salt and 1/2 tsp pepper. Layer poblanos and corn over chicken and season with 1/2 tsp salt and 1/4 tsp pepper. Cover and cook according to manufacturer’s instructions (chicken should be falling off the bone).

Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.

Serves 6.

Recipe by Ian Knauer from