Poblano Mesa Verde

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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5 poblano chiles, roasted, peeled, seeded and chopped
3 Tbsp. olive oil
1/3 cup diced onion
1 cloves garlic, minced
1 Tbsp. salt
1 tsp. Mexican oregano
2 cups water
3 Tbsp. flour blended with 2 Tbsp. vegetable oil


To prepare fresh poblanos:

Roast the chiles on a barbecue grill or over a hot flame until charred all over. Put the chiles in a plastic bag and seal for about 10 minutes, then open the bag and peel the skins off under running water, or by rubbing with a wet towel. Remove the stems and seeds before dicing. Roughly chop the chiles, then put them in a food processor fitted with a metal blade and process until pureed. Set the mixture aside.

Place the olive oil in a skillet over medium-high heat and add the onion. Saute the onions until translucent, then add the salt and spices. Reduce the heat to medium and add the green chili puree, then the water. Bring to a slow boil stirring occasionally.

Gradually add a little of the flour/oil mixture , stirring constantly, until the sauce thickens. Let the mixture simmer for 2 minutes, stirring continually to avoid sticking. Add more of the flour mixture if you need to — youll be able to tell when it is right for you. Transfer the sauce to a covered container and refrigerate. Serve the sauce chilled with grilled seafood and poultry dishes.