Recipe provided by Austin Personal Chef: Carlos CruscoIngredients:
4 poblano chiles
3 tablespoons vegetable or canola oil
1 zucchini- chopped
1 yellow onion – chopped
2-3 cloves garlic – chopped
1 tbsp. cumin
1/3 cup heavy cream
1/4-1/2 cup chicken or vegetable stock
Coarse salt and ground pepper
Directions:
Preheat the oven to 425 degrees. Roast chiles over a gas burner until charred all over. Wrap in paper towel or saran wrap covered bowl; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
Place the zucchini, onion and garlic on a parchment lined sheet pan. Dress with vegetable oil, salt/pepper and cumin. Roast in the oven until golden in color and soft, roughly 20-30 minutes.
Add the poblano chiles and roasted vegetables to a blender with the cream and 1/2 the stock.
Puree and taste. Season with salt and pepper as needed. if too thick add more stock and/or cream. Enjoy!
Suggestions: Serve with pork, tacos, enchiladas or grilled chicken (as seen here in the picture).
