This heavenly cream sauce works on everything – chicken, fish, even stronger flavors like beef and Mexican spiced pork. It has no flour for thickening, just relies on the cream and other ingredients.
The only weird step is toasting your poblanos, but it’s easy after the first time.
Poblano peppers, while technically hot peppers, are by far the mildest of the “hot pepper” family. If you’re particularly nervous about spice, substitute two of the poblanos with a green pepper or two. You can always make it spicier next time.
6 poblano peppers or 4 poblanos and two small or one big bell pepper3 dried chipotle peppers*
2 tablespoons butter
1 small onion, finely chopped
½-1 teaspoon cumin
½-1 teaspoon salt
½ teaspoon black pepper
3 cloves garlic, finely chopped, or 1 tablespoon refrigerated minced garlic
½ cup chicken broth
1-1/2 cup heavy cream
¾ cup sour cream or Mexican crema
¾ cup grated cheese of your choice. I like Mexican blend or pepper jack, cheddar is good too.
Toasting fresh peppers is a little different. If you have a gas stove, you can stick them on skewers and toast them over a burner until they have a nice char. Or, since you’re doing 5 or six, you can stick them on a cookie sheet under the broiler or in a toaster oven, turning until they are charred.
Set them aside to cool.
Next, melt the butter in a saucepan and add the onions and garlic. Cook at low-medium heat until the onions are translucent.
While they are cooking, remove the charred skin from your peppers (It doesn’t matter if you get a little char in, just makes it a little smokier), cut them in half, and remove the seeds, especially from the poblanos. Seeds are where most of the spiciness is.
Coarse chop the poblanos.
Add the heavy cream , chicken broth and all of the seasonings, and bring them to a boil.
Then add the poblanos and cook and reduce the liquid for about 6 minutes, until the peppers are nice and soft.
If you’re adding the optional cheese, stir it in and cook and stir until the cheese is melted and blended.
Most recipes tell you to blend the sauce until smooth, but you can also use it unblended.
If I’m putting it on chicken or even cooking the chicken or fish in it, I’ll usually blend it, but if it’s going on Mexican-seasoned ground beef, I love the poblano bites in my sauce.
If you make enough for more than one dish and it gets too thick, the sauce can be thinned with more cream or chicken broth.
The optional pomegranate seeds are sprinkled on last for color, but the also add a nice crunchy sweetness and, of course, antioxidants