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Stuffed Poblano Chili with Mole Negro

Sylvia Fountaine | Feasting at Home Blog
  • 120 minutes
  • Serves 4

INGREDIENTS

3

Ancho chilies, dried

1 cup

Black beans, cooked

1

Chipotle peppers, canned

1 tsp

Coriander, ground or seeds

1/2 tsp

Cumin and coriander

5

Garlic cloves

1

Onion, large

3

Pasilla negro chilies, dried

4

Poblano peppers

1 cup

Prunes, seedless

1

Mole negro sauce

1/4 cup

Peanut butter

1 cup

Quinoa, cooked

2 tsp

Chili powder

1 oz

Chocolate, dark bitter sweet

3/4 tsp

Cinnamon

1

Garnish- toasted sesame seeds

1 1/2 tsp

Salt

1

Salt and pepper

1

Stuffed poblanos- filling

2 tsp

Cumin, ground or seeds

4 tbsp

Goat cheese

3 cups

Water