Poblano Chicken Chili
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 poblano chiles
1 stalk celery, chopped
1 carrot, chopped
1 medium onion, chopped
4 crushed garlic cloves
1 Tbsp chili powder
2 tsp sea salt
2 tsp ground cumin
1 tsp dried oregano
1 tsp fennel seeds
1 1/4 cups unfiltered apple juice
32 oz chicken broth
2 (15 oz) cans of cannellini beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 bay leaves
3 cups shredded cooked chicken
Avocado for topping
Drizzle your poblano peppers with a bit of olive oil. Disengage your smoke detector, or you will regret it. Now, on a baking pan, roast your peppers at 500 degrees for about 15 minutes. Half way through, flip the peppers onto their other side. You want the skins to get all blistery and slightly blackened.
Allow your peppers to cool down. Now carefully peel the waxy skins away and discard. Break the peppers open and clean away the seeds and remove stem. Chop peppers and put aside for a moment.
Heat 2-3 Tablespoons olive oil in a soup pot and add your chopped onions, celery and carrots. Cook for about 10 minutes, stirring occasionally. Add your crushed garlic and all of your spices. Cook for about a minute. Now add your poblano peppers. Cook for about 2 minutes. Now add your tomatoes, apple juice and chicken broth.
Simmer soup for about 30 minutes with lid on. Now add your beans, bay leaves, and chicken. Cook for another 10 minutes. Season if you need to. Serve up a bowl with avocado slices.