Sunday, September 1, 2013

Poblano White Chili

Source: Vegetarian Times
Makes 8 servings

6 poblano chiles (1 pound)
2 tsp oil
1 1/2 cups chopped onion
2 cloves garlic, thinly sliced
1 tsp oregano
(Rajas are often served as a side dish or as a condiment for soups & stews, but are also delicious over nachos).

2 cans white beans, rinsed & drained (~30 oz)- I like to use cannellini beans
2-3 cups vegetable broth
2 tsp oregano
1 tsp cumin
1 cup corn kernels
salt & pepper to taste
1/2 cup chopped cilantro, plus extra for garnish
1 TB lime juice
roasted pumpkin seeds for garnish (optional)

Goat Cheese Sauce: (leave out for a vegan versian)
1/3 cup milk
3 oz. goat cheese crumbles

1. Roast chiles: Preheat oven to 425.  Rub whole poblanos with oil, and place on baking sheet.  Roast 30-45 minutes, or until charred on all sides, turning with tongs.  Transfer to bowl, cover, & let steam 15 minutes.  Rub off skins.
2.  Make rajas: Cut off tops of roasted poblanos and remove seeds. Slice into1/4 inch strips.  Heat oil in skillet over medium heat; add onion & garlic and cook ~5 minutes.  Add poblanos & oregano; cook until heated through.
3.  Meanwhile, make chili: Place 2 cups broth, rajas, beans, oregano, cumin, & corn in large pot (add more broth to adjust the consistency if needed).  Bring to boil, reduce heat, cover & simmer 15 minutes.  Season with salt & pepper. Stir in cilantro & lime juice & cook a few minutes more.
4. Make sauce: Warm milk in small saucepan.  Stir in goat cheese & cook until smooth.  Serve chili with sauce & garnish with extra cilantro & roasted pumpkin seeds if desired.

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