Stewed Green Beans with Poblano Chiles

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 1/2 Tbsp olive oil
1 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 lbs green beans, trimmed
2 poblano chiles, seeds and ribs removed, cut into thick strips
1/2 cup water
Coarse salt and freshly ground pepper


Heat the oil in a large skillet over medium-high heat. Add the onions, stirring frequently, about 5 minutes. Reduce the heat to medium to begin onion caramelization, about 10 minutes. Add the garlic and cook until soft, about 2 minutes. Add the beans, chiles, water and salt/pepper. Bring to a boil and cover, reduce heat to a simmer. Cook until beans and chiles are tender and the liquid has evaporated, 15 to 20 minutes. Serve immediately.

Serves 6.