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 😀

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.

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