This is a great little sauce to do so many things with. It is simple and easy to make, spicy and versatile. I put it over pork loin but you could put it on chicken also. You could brown the chicken and then pour the sauce over and bake it. Kirby thought I should make it into soup and I agreed as I found myself eating it by spoonfuls after dinner as I was cleaning up. I know, shame on me! ( add some chicken broth and chopped chicken and I think you might have a winner!)
OK, here it is -
2 large poblano chiles
1/4 C. milk
1/4 C. butter
1 T. Flour
1 C. heavy cream
1/2 tsp salt
Fire the chiles to remove the skin. There are a couple of ways to do this. You could use the broiler in your oven - especially if you have an electric stove. Place them on a broiler pan and cook close to the heat. Keep a close eye on them and turn as needed. I prefer to cook them over an open flame. Just put them at the end of a big fork and hold them over the flame on your stovetop. Turn frequently so that they will cook evenly.
Cook until they are black and chard looking. Place them in a plastic bag to cool. After 15 minutes peel the burned skin off.
Remove the stem, seeds and membrane and put the peeled chiles into a food processor with the 1/4 cup of milk and process until smooth.
In a sauce pan melt the butter and and the flour. Stir until smooth. Add the chile puree and stir. Add the cream and stir constantly over low heat until the mixture boils and thickens. Remove from the heat and add the salt. You can let it sit for a few hours if you want to make it ahead of time. Just reheat it over low heat.
You could make it look nice instead of so plain like I did it. Sprinkle
on some chopped parsley or cilantro. Even some chopped pimento would
be nice. I was lazy!
