WITH mini faux pupusas
When poblanos are in season, roast a bunch of them at a time, peel and chop them, then put them in the freezer so you can just pop them—still frozen is fine—into stews like this one.
In a skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cumin and stir for 1 minute. Pour in
Using two forks, shred the chicken. Stir in the cilantro, scallions, and lime juice and season with salt and pepper; cover and let stand for a few minutes to allow the beans to absorb some salt. Serve.
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