• Tweet

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.

NOTE:

• 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.