Poblano Chile Paste

Poblano Chile Paste
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.


6 to 8 medium poblano peppers
8 cloves garlic
Canola oil for poaching
1½ tsp. dried oregano
¼ tsp. cumin
2 to 3 garlic cloves, ground
½ tsp. freshly ground black pepper
1 tsp. kosher salt
1½ cups chicken stock


• Day 1: Preheat the broiler. Broil the peppers, turning occasionally, until the skin is blackened on all sides. Place the peppers in a paper bag and close tightly to steam, about 15 minutes.

• Meanwhile, place the garlic in a small pot and cover with canola oil. Cook over medium-high heat until the oil bubbles and the cloves are tender but not browned, 5 to 10 minutes. Remove from heat and let cool.

• Remove the skin and seeds from the peppers. Purée the peppers, garlic cloves, oregano, cumin, ground cloves, salt and pepper into a food processor. With the machine running, slowly add the stock until it reaches a smooth, pasty consistence. Season to taste.

• Pass the mixture through a fine mesh strainer. Store covered in the refrigerator and use for White Bean Chili (Recipe here).