Ingredients
2 large poblano peppers
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, chopped or grated
1 teaspoon cumin
Kosher salt and freshly ground black pepper
2 tablespoons flour
1 cup chicken stock
A handful of cilantro, chopped
1 cup heavy cream
Directions
Pre-heat the broiler to high. With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place the poblano peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop. Melt the butter in a large skillet over medium-high heat. Add the onion, garlic and cumin and season with salt and pepper. Cook until the onion is translucent, 8-10 minutes. Add the poblanos, then whisk in the flour and cook for 1-2 minutes. Add the stock and let thicken. Transfer to a food processor; add the cilantro and puree. Transfer to a pot, add the cream and let thicken to coat a spoon. Freeze flat in a gallon-size bag or in small sandwich-size bags for smaller servings. Serve over chicken, pork or steak.
