Ingredients
2 large poblano peppers
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, chopped or grated
1 teaspoon cumin
Kosher salt and freshly ground black pepper
2 tablespoons flour
1 cup chicken stock
A handful cilantro, chopped
1 cup heavy cream
Preparation
Preheat broiler to high.
With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place chilies in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop.
