Chile Verde Con Queso Recipe
Make Chile Verde Con Queso Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roasting the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, or until the skin is charred and blistered. Remove from the oven, cover with a towel, and let steam for 10 minutes. Peel and chop the peppers.
- 2
Preparing the Sauce
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened. Add the roasted poblano peppers, tomatillos, cumin, salt, and pepper. Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes until the tomatillos are tender.
- 3
Blending the Sauce
Using an immersion blender, blend the mixture until smooth. If you do not have an immersion blender, carefully transfer the mixture to a blender and blend in batches.
- 4
Adding Beans and Corn
Return the blended sauce to the pot and stir in black beans and corn. Simmer for another 10 minutes, adjusting seasoning with salt and pepper as needed.
- 5
Finishing Touches
Serve hot, garnished with fresh cilantro and crumbled queso fresco on top.
