DID YOU KNOW?
Poblano is the term for the green, fresh pepper and Ancho is the term for the dried, and often roasted, version. Native to Mexico, the name comes from the Puebla Valley. Poblano, at a heat range of 1,000 to 2,500 Scoville heat units, are ranked just under Jalapenos. Molé, (Mexican term for sauce), Poblano combines peppers, cocoa and spices to create one spicy sauce.
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MILD CHILI MIX
Simply Organic Mild Chili Seasoning Mix keeps the rich chili flavor, but drops the heat a notch! Seasoned with favorites like cumin, paprika, cloves and allspice, a warm hearty taste profile melds with the meat you add leaving one reaching for seconds and not the antacid.
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HOMEMADE ENCHILADA SAUCE
3 Poblano chili peppers (or the pulp of ancho or pasilla chili peppers, no need to roast)
3 cups low sodium chicken or beef stock
2 cans (6 ounces) tomato paste
1 package Simply Organic Mild Chili Mix
Preheat broiler on low. Place chili peppers on lightly greased cookie sheet and roast until tender, about 15 minutes, mid way through turn once. Remove peppers and let cool. Scrape pulp and place in blender or food processor. Add the rest of the ingredients and puree until smooth. Pour on enchiladas or other appropriate dish, cook and serve.
Makes 8 1/2-cup servings
Print Version: Print this recipe for your personal recipe binder.
Nutrition Facts:
As prepared, each serving contains 80 calories, 1.5 g of fat, 0 mg of cholesterol, 270 mg of sodium, 14 g of carbohydrates and 5 g of protein.
Ease of Preparation: Easy
Preparation Time: 30 minutes
Cooking Time: Varies
Chef Suggests:
This recipe will cover 6 to 8 enchiladas or approximately a 2 quart casserole dish. Serve with Mexican rice and beans. Great with beef, chicken or cheese filled dishes.
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