Roasted Poblano and Chorizo Black Beans in Bulk
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.
Ingredients:
8 large poblano peppers
2 Tbsp vegetable or grapeseed oil
4 cups chopped onion
1 head garlic, minced
2 cups chopped hard chorizo
9 cans (15 oz each) black beans, rinsed and drained
Chopped cilantro to garnish
Instructions:
Cut poblano peppers into 3 to 4 flat sides and lay them skin side up on a sheet pan covered with aluminum foil. Roast them under a broiler until skins are burned lightly.
Place poblanos in a large brown paper bag and seal it. Let them rest for about 10 minutes. Peel off skins (should come off easily) and chop the poblanos. Set aside.
Heat oil in a large pot (enameled cast iron is best) and add onions. Saute for 3 minutes or until starting to turn translucent. Add garlic and chorizo. Saute for another 2 minutes. Add chopped poblanos and stir for another 2 minutes. Add beans and 1 cup of water. Bring to a boil.
Turn down to a simmer and cook until the liquid is absorbed, stirring occasionally. Add 1/2 cup of water whenever needed and simmer off liquid again, stirring occasionally. Repeat until beans have been cooking for about 45 minutes. Taste and season if needed (often not). Serve or pack in jars or container of choice. Stir in chopped cilantro right before serving.
From foodmayhem.com