ISO: ISO recipes for Poblano peppers? I over-ordered produce this week and

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heather_in_sf

Well-known member
ended up with about 8 good sized (mild) poblano chiles along with tons of other peppers, tomatoes, beans, greens, eggplants, squashes! Where am I going to put them all tonight!

Anyway, the poblanos are so gorgeous but other than chile rellanos I'm not sure what to make with them. Any suggestions? Any good chile rellanous recipes too?

Thanks in advance!

 
Rec: New Mexico Green Chili Pork Stew...Another absolute favorite.

New Mexico-Style Green Chili & Pork Stew w/Potatoes

Recipe By : CIA
Serving Size : 10

2 tablespoons vegetable oil
3 pounds boneless lean pork -- cut in 1/2" cubes
2 large onions -- diced
5 cloves garlic -- minced
4 cups chicken stock
1/4 cup tomato puree
3 to 9 poblano chilis, roasted, seeded & peeled -- cut in 1/2" pieces
1 tablespoon ground cumin
2 teaspoons ground Mexican oregano
2 tablespoons mild chile powder
2 whole jalapeno chile pepper -- seeded and minced
2 tablespoons green Tabasco sauce
1 teaspoon white vinegar
2 teaspoons salt
6 red potatoes -- cut in 1/2" pieces

Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until gray. Remove from the pan and place in a 4 qt. heavy saucepan. Saute the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender.

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.

- - - - - - - - - - - - - - - - - -

NOTES : Serve this spicy chili stew with Orange B-B-Q shrimp with bacon and Jicama and red pepper salad. Pass warm, buttered flour tortillas.

 
I haven't tried this yet, but it sounds so good: Stuffed Cha-Cha Crab Chiles

STUFFED CHA-CHA CRAB CHILIES

List of Ingredients

Sauce:
12 tomatillos, husked and rinsed
1 small onion, quartered and peeled
6 medium garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Chipotle hot sauce
3 Tablespoons chopped fresh cilantro
3 Tablespoons fresh lime juice
1/2 teaspoon sea salt
1/2 Cup cucumber, diced and seeded

Chilies:
6 large Poblano chili peppers
4 ounces goat cheese, mild and smooth type
3/4 Cup shredded Monterey jack cheese
12 ounces cooked crab meat

DIRECTIONS:

Sauce:

1. Place tomatillos, onions and garlic in a large heavy skillet. Heat over medium-high heat, turning often for 5 minutes. Tomatillos and onion should be slightly charred but still firm.

2. Transfer tomatillo mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Blend to a coarse puree.

3. Return mixture to skillet and keep warm while preparing the stuffed chilies.

Chilies:

1. Place chilies on a baking sheet and place under the broiler, turning a few times until all sides are charred. Place in a paper bag and seal. Set aside for 8 minutes.

2. While chilies are resting, in a medium bowl, blend the goat cheese, Monterey jack and crab meat. Set aside.

3. Peel chilies then cut a slit lengthwise down one side only and carefully remove seeds.

4. Stuff each chili with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal.

5. Broil 6 to 8 minutes until cheese is melted and chilies are heated through.

6. Transfer to a serving plate and spoon sauce around the chilies.

Serves 6

Posted by Pokemom - ORB

 
This rice dish sounds good: Green Poblano Rice (Arroz verde al poblano)

GREEN POBLANO RICE (Arroz verde al poblano)

Yield: 4 servings

"There are many versions of special-occasion green rice in Mexico," Rick Bayless said. "My current favorite is this one, green with the richness and welcoming spiciness of poblano chilies, backed up by herbal cilantro and sweet onion and garlic."

Ingredients

1 2/3 cups chicken broth or water
1 large poblano chili, stemmed, seeded, roughly chopped
12 sprigs cilantro, plus more for garnish
1/2 tsp. salt
1 Tbsp. vegetable or olive oil
1 cup medium-grain rice
1 small white onion, cut into 1 4-inch dice
4 cloves garlic, chopped

1. Combine the broth and chili in a large saucepan; heat to a boil over medium heat. Lower heat to medium-low; cook until chili is very soft, about 10 minutes. Pour into a food processor; add cilantro (stems and all). Puree; press through a medium-mesh strainer into a bowl. Stir in the salt; set aside.

2. Add the oil to the same saucepan; heat over medium heat. Add the rice and onion; cook, stirring often, until the rice looks chalky and the onion is soft, about 5 minutes. Stir in the garlic; cook 1 minute.

3. Add the chili puree to the hot rice; stir. Cover; cook over medium-low heat until almost tender, 15 minutes. Turn off the heat; let stand, covered, 5-10 minutes to complete the cooking. Fluff with a fork; spoon into a serving dish. Garnish with cilantro sprigs.

Rick Bayless

 
Thank you all for these recipes! They all sound so wonderful!

Fortunately I have enough chiles to make probably all of them! LOL

I'll let you know what I end up doing this weekend!

 
Heather, the Green Chili Pork Stew freezes beautiful. If you have that many,

that may be helpful.

 
Here's a favorite....Rec: Southwestern Country Ribs in Tomatillo Sauce

Southwestern Country Ribs in Tomatillo Sauce

Olive oil
8 boneless country-style pork ribs
1 large white onion, roughly chopped
8 cloves garlic, peeled and roughly chopped
Water
6 tomatillos, dry, outer-husks removed
6 scallions, cut in large pieces
5 pasilla peppers; roasted, peeled and roughly chopped
1/2 bunch cilantro, thoroughly rinsed and roughly chopped
Salt and pepper

In a large, heavy bottomed pan, heat olive oil until very hot. Season the ribs with plenty of salt and pepper. Brown the ribs well on both sides. Add the onion and garlic and brown slightly. Add enough water to come half-way to the top of the ribs.

Simmer the ribs uncovered for 30 to 45 minutes until they are tender. Remove the ribs to a separate platter. Place the cooking liquid, onions and garlic in a blender or food processor. Add tomatillos, scallions, peppers, and cilantro. Process until smooth. Taste and adjust seasoning. Return sauce to pan and heat to simmer. Add ribs and heat through, turning to thoroughly coat with sauce.

Serve with Ranch beans, Spanish rice and tortillas.

Pat’s note: One time I realized too late that I’d forgotten to add the tomatillos to the sauce..LUVED the sauce without them as well. I cut the recipe in half and used 3 medium-ish pasillas that equalled .45 lbs and the whole half a bunch of cilantro for 1/2 recipe. A rather forgivable recipe.

Source: e. in SF (9/98)
e's notes: Here is a good use for pork ribs AND tomatillos, which I know you've got a lot of . I was inspired by a segment on Great Chefs/Great Cities with Robert Del Grande of the Rio Ranch in Houston. Country Ribs are a seriously under rated meat and he made some that looked yummy. I kind of winged it, using his technique and these turned out really well. So it's not exactly his recipe, but it surely was inspired by him.

 
Freezing poblanos

yes indeed you can....roast and peel off the skins, then freeze whole in the juices. The texture turns out a little bit softer than a freshly roasted poblano, but they're still great to use for all kinds of things. cheers, Bonnie

 
REC: Cilantro Rice...another great one!

Cilantro Rice

For each cup of cooked Jasmine rice add:

2/3 cup cilantro, loosly packed
1/3 cup chopped onion
1/4 cup chopped green onion
1 jalapeno pepper, chopped
1 TBSP fresh lime juice
1 tsp. EVOO
Puree the above in a food processor or blender and add to the cooked rice, stir well.

 
I freeze them with the peel still on, they peel easily as they thaw and it's easier to peel just

what you're using than the whole batch at once. I either freeze in amounts needed for recipes or roll them up in cling wrap so they will come apart individually, then freeze.

 
Oh grrrrrr. I went to the market to make three of these recipes, and they didn't have any poblanos.

I was going to make the pork stew, the verde rice, and the Vincent Price/Julesong soup. Do you think I could use fresh Anaheims and green bell peppers for an acceptable sub? Next year I am not going to plant as many tomatoes, and will plant more chiles.

 
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