6 pablaño peppers
2 jalapeño peppers
¼ cup Butter
2 teaspoons cumin
1 teaspoon turmeric
3 cloves garlic, crushed
1 medium onion, diced
¼ cup flour
4-5 cups Chicken or Vegetable stock
1 medium can high quality diced tomatoes, drained
1 cup Frozen corn (optional)
Salt to taste
Roast the chilies and jalapeños over a gas burner or under broiler. When chilies are done their skin will be black and separated from the flesh of the pepper. Allow peppers to cool and remove the charred skin, seed and dice into ½ inch chunks.
In a large pot, melt the butter and add the cumin and turmeric, let the spices infuse the butter for about a minute over medium heat, (be sure not to burn them!). Throw in the onions and garlic and sauté until translucent, add the diced chilies and continue to cook for a minute more. Add flour to the onion mixture and cook for five minutes over medium heat. Add the sock one cup at a time and stir until combined. Add the tomatoes and corn, and allow chile to thicken over medium-low heat.
Note: If a thicker consistency is desired remove a ½ cup of the chile and combine with 1-2 teaspoons cornstarch, return the slurry to the main pot and stir.
Variation: I don’t eat meat, but I’m told this is delicious with pork or ground beef that has been browned and drained.