Poblano Chile Sauce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
If using a gas stove, char the poblanos in the open flame of a stove-top burner, turning regularly until the skins are mostly charred, about 10 minutes. Alterna
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Cooking tools:
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Stove
- Oven
Ingredients
- 1 small white onion, sliced
- 2 tablespoons canola or other neutral oil
- 4 large poblano chiles
- ½ teaspoon ancho chile powder
- ½ teaspoon dried oregano, preferably Mexican
- 1 teaspoon thinly sliced garlic
- ⅓ cup (75 ml) chicken stock or vegetable stock, or more as desired
- ½ cup (120 ml) crème fraîche or Mexican crema
- Fine sea salt and freshly ground pepper
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