Prep 20 mins
Cook 72 hrs
This makes a nice side for a Mexican dinner or you can make a lunch out of it with grilled chicken or a quesadilla. Poblanos are a fairly mild chile but as with most chiles their heat varies even within their same type. Recipe from Diana Kennedy's The Essential Cuisines of Mexico. Plan ahead because the chiles should marinate for at least 2 days.- Nuevo Leon
- 1⁄3 cup water
- 2 tablespoons vinegar
- 1 garlic clove, sliced
- 3 sprigs fresh marjoram or 1⁄8 teaspoon dried marjoram
- 1 bay leaf
- 3 tablespoons olive oil
- 6 small poblano chiles, charred and peeled
- 3 tablespoons finely chopped white onions
- 2 medium avocados
- 1⁄2 teaspoon fresh lime juice
- lettuce leaf
- pomegranate seeds or chopped fresh cilantro
- To Char Poblanos: Leave the stem on the chile intact and place it directly over an open flame of a gas stove or a wood or charcoal grill. If using electricity, then smear the chile with a light coating of oil and place it right up under the broiler. Turn the chiles from time to time to allow the skin to blister and char lightly all over. Do not allow the flesh to be burnt right through.
- Place them immediately into a plastic bag and leave them to "sweat" for about 10 minutes. This helps to loosen the skin. The skin can now be slipped off easily- little pieces of charred skin are ok.
- Marinade: Mix all the marinade ingredients well and set them aside.
- Leaving the top of the chiles intact, slit down the side and carefully remove seeds and veins. Put the chiles into the marinade and refrigerate them at least 2 days, turning them from time to time.
- Guacamole: When you are ready to serve the chiles, crush the onion. Cut open the avocados and scoop out the flesh. Mash with the onion, lime juice, and salt.
- Serving: Drain the chiles and stuff them well with the guacamole. Arrange on a bed of lettuce leaves on a serving dish and decorate them with the pomegranate seeds or chopped cilantro.