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1mks  (Level: 208.4 - Posts: 5866)
Sun, 16th Aug '09 11:08 AM


1 1/2 lbs. fresh poblano chiles (8 large)
1/2 t. coriander seeds
1/8 t. ground cloves
1/8 t. ground allspice
1/4 cup olive oil
1 medium onion, chopped
4 large chopped cloves of garlic
1/2 cup coarsely chopped cilantro
2 cans chicken broth
1 cup heavy cream
Roast your chiles. This step has to be done. Check out this site for procedures. Peel and roughly chop the chiles.
Heat the spices in oil in a large heavy saucepan over medium-low heat, stirring until fragrant and oil begins to simmer...1 to 2 minutes. Add onion and garlic and cook until softened, 5-7 minutes. Add the chiles and a scant t. of salt and cook stirring 1 minute. Add your chicken broth and simmer for about 15 to 20 minutes. Puree the mixture in a blender along with the cilantro in 3 to 4 different batches.......(or more because you don't want the hot liquid shooting out on you!) Add cream. This can be served hot or cold.

Lodi  (Level: 96.1 - Posts: 2144)
Sun, 16th Aug '09 5:01 PM

This sounds amazing!

Fudypatootie  (Level: 194.5 - Posts: 1302)
Sun, 16th Aug '09 8:35 PM

I'm printing that one out. Thanks!

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