Poblano Chile Sauce

Name: Poblano Chile Sauce
Yield: Makes about 2 cups (480 ml)
Cuisine: American
Ingredients: 1 small white onion, sliced; 2 tablespoons canola or other neutral oil; 2 tablespoons canola or other neutral oil; 4 large poblano chiles; ½ teaspoon ancho chile powder; ½ teaspoon dried oregano, preferably Mexican; ½ teaspoon dried oregano, preferably Mexican; 1 teaspoon thinly sliced garlic; ⅓ cup (75 ml) chicken stock or vegetable stock, or more as desired; ⅓ cup (75 ml) chicken stock or vegetable stock, or more as desired; ½ cup (120 ml) crème fraîche or Mexican crema; ½ cup (120 ml) crème fraîche or Mexican crema; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

4 large poblano chiles
2 tablespoons canola or other neutral oil
1

Americas
United States
Sauce
Gluten-free
California

Method

If using a gas stove, char the poblanos in the open flame of a stove-top burner, turning regularly until the skins are mostly charred, about 10 minutes. Alternatively, cut the chiles in half and char them skin side up under a hot broiler.

Put the chiles in a bowl and cover with plastic wrap for about 10 minutes to help loosen the charred skin.

Peel and discard the charred skin a