Poblanos Coloradito, Take Two

Okay, goal this time is to actually stuff the poblanos. (Last time they were too cooked from the roasting & we had to resort to sort of a high-brow mexican pizza.)

Did a few things different in the preliminary phases:

• Used salt pork instead of bacon


• Cooked dried pinquito beans instead of using canned


• Added some white wine (actually did this the last time & forgot to document)


• Remembered to move the rack up to broil the chiles--goal is to separate the skin from the flesh, but end up with chiles that still hold their shape.


• Avocodo cream (garlic, cilantro, aguacate, cumin, salt)

To serve:

1. Spread avocado cream on plate as a base


2. Sprinkle beans over cream


3. Stuff chiles with beef


4. Top with chile sauce


5. Top with sour cream & queso


6. Broil chiles to melt cheese


7. Server over avocado cream & beans


8. Garnish with minced onion and cilantro