This recipe was originally created to pair with my Citrus Chile Smoked Turkey recipe. We happened to have leftovers and decided to use it as an enchilada sauce with some grilled chicken. It was fantastic. Don’t let the name gravy fool you. This sauce is so much more than a once a year Thanksgiving recipe. Try it with chicken and beef, or served with rice. It may surprise you with how versatile it really is.
Cilantro Poblano Gravy
Equipment
- blender
- Grill
- sauce pot
Ingredients
- 2 each poblano peppers
- 1/2 cup onion chopped
- 1 T butter
- 1 1/4 cups chicken broth divided
- 1 T cornstarch
- 1/2 cup buttermilk whole fat
- 1 bunch cilantro chopped
- to taste salt
- to taste white pepper
Instructions
Roasting the Poblanos
- Preheat your grill to 350F.
- Roast the poblanos for 20-25 minutes, until the skins blister.
- Remove from grill and place in a bowl and cover with plastic wrap.
- Allow the peppers to sit 10-15 minutes and steam. This will make them easier to peel.
- Remove the seeds and stems, and peel the skin off the peppers.
- Chop the peppers into 1/4 inch squares and reserve 1/4 cup of poblanos for finishing the gravy.
Preparing the Gravy
- In a heavy bottom pot, add 1 T butter, the onion, and the poblano peppers (minus the reserved portion).
- Cook 4-5 minutes over medium heat, until the onions are slightly translucent.
- In a small bowl, mix 1/4 cup chicken broth with 1 T cornstarch, and set aside.
- Add 1/2 cup chicken broth to the onion and poblano mixture, and mix.
- Place the warm onion, poblano, broth mixture into a blender with the cilantro and buttermilk. Blend until smooth.
- Return the mixture to the pot and add the remaining 1/2 cup broth, the cornstarch mixture and the reserved poblano peppers.
- Bring to a simmer over medium heat, stirring constantly.
- Cook until gravy thickens and then season with salt and white pepper, according to personal preference.
- Enjoy warm!
