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 (15 oz) cans hominy
1 cup dried cannellini beans, picked over and soaked overnight
1 lb poblano peppers
2 tbsp peanut oil
3 garlic cloves, peeled and finely chopped
5 medium tomatillos (6 ounces), husks removed, washed, and finely chopped
6 scallions, very finely sliced into thin rounds
2 jalapeno chiles, finely chopped
1 tsp ground cumin
3 leeks, sliced, white part only
1/2 cup vegetable broth
1/2 cup finely chopped cilantro
3/4 to 1 tsp salt
Put the beans in a pan and cover with water, salted, by 2 inches. Bring to a boil and then cover and simmer for 30-60 minutes, until tender. Set aside.
Roast the poblano chiles. Lay them out in a broiling tray in a single layer and place under a heated broiler about 5 inches from the heat source. Roast, turning the chiles often, until all sides are lightly charred. This should take 5 to 6 minutes. Remove the tray from the heat and cover it with a towel for 10 to 15 minutes. Now peel, seed, and finely chop the chiles.
Put the oil and the garlic in a good-sized pan. Set over medium-high heat. When the garlic begins to sizzle and turn golden, put in the tomatillos, scallions, jalapeno and leeks. Stir and saute for about 5 minutes. Add the cumin and stir once. Add the chopped poblano chiles and stir for a minute. Now put in the drained hominy, beans, cilantro, veggie broth, and cilantro. Bring to a simmer. Cover and heat for 20 minutes or until broth has evaporated. Serve in bowls topped with cilantro, scallions, avocado, or lime wedges.