2 pounds boneless eye round of beef, cut into 1/2 inch cubes 2 tablespoons canola oil 3
medium poblano peppers, diced 1 medium onion, diced 4 cloves garlic, minced 3 tablespoons mild chili powder 1/4 teaspoon cayenne 1 tablespoon cumin 1 teaspoon coriander 1 teaspoon dried oregano 2 teaspoons pumpkin pie spice 1 tablespoon brown sugar 2 cups beef stock 1 14 oz.
canola oil 3 medium jalapeño peppers, seeded and minced, divided 3 medium anaheim peppers, stemmed, seeded, and coarsely chopped 3
medium poblano peppers, stemmed, seeded, and coarsely chopped 2 medium onions, cut into large pieces 6 cloves garlic, minced 1 Tbsp.
8 - 10 (upon size) green tomatillos 2
medium poblano peppers chopped and de seeded.
2 large yukon gold potatoes, scrubbed and cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large yellow onion, diced 1
medium poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black pepper 1/2 cup chopped fresh cilantro
Not exact matches
While beans soften, make a sofrito by sauteeing on
medium high heat, in 5 tblsp olive oil, 1
medium onion, 4 garlic cloves, & 8 to 10 Cachucha
peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4
Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.
While the pasta is cooking, heat the oil in a large skillet
medium - high heat add the onion and
poblano pepper.
Add the
poblano peppers, and sautée over
medium heat for 5 more minutes, until they are also softened.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6
poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to
medium heat.
2 teaspoons olive oil 5 slices uncooked, thick - cut smoked bacon, chopped into 1/4» pieces 1
medium onion, diced 1 small red bell
pepper or
poblano pepper, diced 8 ounces fresh cremini mushrooms, chopped
Transfer the
poblano and the red
pepper to a
medium bowl, cover the bowl with plastic wrap, and set aside until cool enough to peel, seed and finely chop.
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2
medium - large yellow onions, chopped 4 cloves garlic, minced 1
poblano pepper, chopped 1 red bell
pepper, chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne
pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
First begin by roasting your
poblano peppers on the stovetop over a
medium flame.
The
poblano is a mild to
medium - hot
pepper.
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2
medium onion, chopped 1
poblano pepper, chopped finely 1
medium green
pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black
pepper 3 - 4 dashes of your favorite hot sauce
Soup 1 tablespoon canola oil 1 tablespoon butter 1
medium yellow onion, chopped 1 rib celery, chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell
pepper, chopped 1
poblano pepper or green bell
pepper, chopped 1/2 jalapeño
pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon
pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2
medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or
poblano peppers, seeded and coarsely chopped 1
medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black
pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
Place
Poblano peppers in center of grid over
medium, ash - covered coals.
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1
medium red onion, chopped 4 cloves garlic, minced 1
poblano pepper, cut in half, seeds removed 1 red bell
pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
Red Chileatole with Mushrooms, Corn,
Peppers, and Chicken 1 tbsp extra-virgin olive oil 1
medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2
poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1
medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1
poblano pepper, roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
For the
peppers: 6 - 8 large
peppers (
poblano, banana
peppers, etc.) 1 tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1
medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one orange
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3
poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne
pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces
medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black
pepper 1 teaspoon Maya Natural Sea SaltTM
Meanwhile, prepare the romesco by tossing the bell
pepper and
poblano pepper in another
medium bowl with the garlic cloves and the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon
pepper.
In a large skillet, cook the onion and
poblano pepper over
medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes.