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Ingredientes
- 5 x Dry Poblano or possibly Anaheim chiles
- 1/4 c. Liquid from boiling the chiles (see the instructions)
- 1/4 c. Extra virgin olive oil
- 1 c. Onion, minced
- 1Â 1/2 tsp Garlic, chopped
- 1 tsp Cumin, grnd
- 1 tsp Oregano, grnd
- 3 Tbsp. Chile paste (see the instructions)
- 2 c. Canned tomatoes, w/puree, crushed
- 1/2 c. Chicken broth
- Â Â Salt
- Â Â Pepper
Direcciones
- Cut the chile peppers open. Throw away the seeds. Cook the chiles in a small pot of boiling water till they are softened (about 5 min). Drain, reserving the amount of liquid specified in the ingredients. Puree the chiles with the liquid. Transfer the chili paste to a bowl. Heat the extra virgin olive oil in a large, heavy skillet over medium heat. Add in the minced onion and garlic. Saute/fry till golden brown (about 6 min). Fold in the grnd cumin, oregano and the specified amount of chili paste. Cook for 3 min, stirring occasionally. Add in the tomatoes and the broth. Simmer till slightly thickened (about 20 min). Season to taste with salt and pepper. Cover. Chill. Rewarm before using. [email protected]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 123 | 76% |
| Total Fat 13.89g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 323mg | 9% |
| Total Carbs 9.1g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.42g | 3% |
| Protein 1.83g | 3% |
