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Easy
Published 2017
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
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