← Nouns Cooking · Mexican

Ingredients

• 5 Poblano chillies
• 3 tbsp Butter
• 1 Onion, chopped
• 4 cloves Garlic, chopped
• 3 tbsp plain flour
• 1 l vegetable stock
• 1 tsp dried Mexican oregano
• 1 pinch Cumin
• ½ tsp Salt
• 120 ml Mexican crema or single cream, plus extra to serve
• 150 g sweetcorn kernels (optional)
• 1 handful Coriander (cilantro), chopped

Method

1. Roast the poblanos directly over a gas flame or under a very hot grill for 8–10 min, turning, until blackened all over. Seal in a bowl under a plate for 10 min to steam.
2. Rub off the charred skin, then remove the stems and seeds. Chop roughly (don’t rinse them, or you’ll wash away flavour).
3. Melt the butter in a saucepan over medium heat and cook the onion for 6–8 min, until soft. Add the garlic for 1 minute, then stir in the flour and cook for 1–2 min.
4. Whisk in the stock little by little, then add the poblanos, oregano, cumin and salt. Simmer for 10 min.
5. Blend until very smooth, return to the pan and stir in the crema and the corn, if using. Warm through for 3–4 min without boiling.
6. Taste for salt and serve with an extra swirl of crema and coriander.

Tips

• Wear gloves when peeling roasted chillies if your skin is sensitive; some poblanos are surprisingly hot.
• For gluten-free, skip the flour and blend in a small cooked potato to thicken.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please Mexico in My Kitchen Chili Pepper Madness