56 NOVEMBER 2019
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ACTIVE 35 MIN; TOTAL 45 MIN
SERVES 6
2 large (3-oz.) poblano chiles
3 Tbsp. unsalted butter, divided
1 / 2 cup diced yellow onion
11 / 2 cups vegetable stock or turkey
stock, warmed, divided
1 Tbsp. all-purpose flour
2 Tbsp. whole buttermilk
11 / 2 tsp. kosher salt
Ground white pepper, to taste
1 chile; cut remaining chile into strips, and
set aside separately.
- Melt 1 tablespoon butter in a medium
skillet over medium-high. Add onion and
chile strips. Cook until onion is soft, about
4 minutes. Combine onion mixture and^1 / 2
cup warm stock in a blender, and process
until smooth, about 30 seconds.
- Melt remaining 2 tablespoons butter in
same skillet over medium. Whisk in flour,
and reduce heat to low. Cook, whisking
constantly, until mixture is golden brown,
about 3 minutes. Increase heat to
medium. Add onion-chile puree and
remaining 1 cup warm stock, and cook,
whisking constantly, until thick enough to
coat the back of a spoon, about 2 min-
utes. Reduce heat to low; add buttermilk
and diced chile. Simmer gently to allow
flavors to meld, about 2 minutes. Season
with salt and white pepper.
MAKE AHEAD Poblano peppers can be
roasted, peeled, and cut 2 days ahead.
NOTE Yo u can roast poblanos under
broiler, turning often, until charred.
- Using kitchen tongs, hold 1 chile directly
over a medium flame of a gas stovetop.
Cook until skin is blackened, 4 to 6 min-
utes per side. Repeat with remaining
chile. Place chiles in a bowl, cover with
plastic wrap, and let steam 10 minutes.
- Using same piece of plastic wrap, par-
tially cover your hands, and rub off skin
from chiles, removing as much of the
blackened skin as you can. (Don’t worry if
all of the skin doesn’t come off.) Remove
and discard stems and seeds. Finely dice
BUTTERMILK-POBLANO GRAVY
This gravy is a melting pot of Mexican and American
flavors. A roux base delivers that rib-sticking quality;
roasted poblanos add smokiness; a splash of buttermilk
delivers a mouthwatering tang. Bonus: It doubles as a
tasty dip for tortilla chips—if you have any left over.
—JAVIER CABRAL AND PAOLA BRISEÑO GONZÁLEZ
F&W COOKS
Try these great seasonal
recipes from our favorite
home cooks. For more
recipes like this, cook
along at foodandwine
.com/fwcooks
photography by GREG DUPREE
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