Chef Emily Abernathy from Chupacabra Latin Cafe in Reynolds Village shares this restaurant favorite on News 13 This Morning, This Weekend.
Yield: 8-10 quarts
This recipe is best made in 3 parts:
- 4-5 potatoes
- 4-6 poblano pppers (depending on size)
- Preheat oven to 325.
- Wash potatoes, poke holes with a fork.
- Place them on a baking sheet, lined with parchment or foil.
- Roast approximately 60 minutes, or until tender when squeezed.
- Allow to cool to warm, the jackets should peel right off.
- Put the potatoes in a bowl and mash with a fork. Set aside.
While the sweet potatoes are roasting: start the peppers.
- In a heavy bottom large soup pot, heat 2 Tbs canola oil over medium high heat.
- Place poblanos in oil, cover with a tight lid, and sear until they start to smell just the slightest bit burnt. Pull off the heat.
- Allow to cool 2 to 3 minutes.
- Remove lid, flip the peppers, and return to heat. Repeat.
- When done, you should see the skin of the pepper separating from the flesh.
- Save the oil for the next step:
- Wearing gloves, use a paper towel, and, by rubbing against the pepper’s skin, remove it from the pepper. Separate peeled peppers into pieces, remove seeds and chop.
- 2 onions, chopped
- 3/4 to 1 1/2 Cup roasted poblano peppers.
- 4 to 6 cloves garlic, minced
- 2 limes, juiced.
- 1 bunch cilantro, chopped.
- 1 large can Cento Chef’s cut tomatoes
- 1 small can tomato paste
- 2 cans navy or great northern beans
- 1 can black beans
- 1 can dark red kidney beans
- 1 cup quinoa
- 6 quarts water or vegetable stock.
- Tbsp. Cumin
- 2 Tbsp. Chili Powder
- 2 tsp Smoked paprika
- 2 tsp mexican oregano
- Salt & black pepper to taste.
- In the same large pot, with the reserved pepper oil, sautee onions and garlic over medium high heat, until onions are translucent.
- Add tomato paste and continue to sautee until incorporated. Add poblanos and sweet potatoes. Turn down heat as needed.
- Add canned tomatoes and 1 quart veg stock or water, and stir until incorporated.
- Add canned beans and water or stock as needed until beans are covered in 1/2 inch of liquid. Bring to a low boil,add quinoa, reduce heat and simmer for 30-40 minutes, adding liquid as needed to keep quinoa from sticking, stir often.
- Add seasoning, cilantro, and lime juice.
- Stir and simmer 10 to 20 more minutes.
- Wait 1 hour before serving.