We had a power outage the night I made this dish. The power went off and on so many times I lost count. It came on and stayed on for quite awhile so I actually started dinner as planned. Of course half way through it went off again making it difficult to get decent pictures. Fortunately, the power outage didn’t affect the flavor 😀
BUTTERMILK POBLANO GRAVY
2 LARGE poblano chiles
3 tablespoons unsalted butter
1/2 cup diced yellow onion
1 1/2 cups homemade chicken bone broth
1 heaping tablespoon WONDRA flour
2 tablespoons WHOLE buttermilk (not reduced fat)
FRESH ground sea salt and black pepper, to taste
- Using long tongs , blacken each chile over flame.
- Add chiles to a bowl and cover with saran for 10 minutes to steam.
- Using the plastic wrap or gloves, rub the chiles to remove the blackened skin.
- Remove stems and seeds before FINELY dicing the chiles.
- Melt 1 tablespoon of the butter over medium heat in saucepan.
- Add onions and half of the chiles, cooking 3-4 minutes until onions are soft.
- Add onion mixture to blender with 1/2 cup of the chicken stock and process until smooth.
- Melt remaining butter in saucepan over medium heat.
- Whisk in flour, reduce heat to low and cook 3 minutes until golden.
- Increase heat back to medium and whisk in chile puree and remaining broth, cooking 2-3 minutes until thick enough to coat the back of a spoon.
- Stir in the buttermilk and heat gently 2-3 minutes allowing the flavors to blend.
- Season with FRESH ground sea salt and black pepper to taste.
- Chiles can be prepared a few days in advance and refrigerated until needed.
- In a pinch you can use a LARGE can of Hatch chiles.