This year, we planted a few poblano pepper plants in our garden again. They are one of my favourite peppers because they have such a strong flavour with just a hint of spiciness. As a summertime staple in our house, I love finding new ways to use them. One of my favorite recipes is in a stuffed form like I did with my “Good-for-you Chilli Relleno“.
Today was a work-from-home day – whenever that happens, I love to take advantage of it by making something that can simmer on the stove all day long. Today, I decided to make a stew out of poblano peppers and pinto beans. I was still trying to decide what to serve along with the stew, when my mom popped up on GTalk to tell me that she had made a fantastic corn bread today – her timing was impeccable, because right away, I knew that was what I was going to make along with my stew (thanks for the recipe Mom!).
I wanted the stew to be chunky so I cut the onions, poblanos and jalapenos into thick strips. I love taking some extra time to prep ingredients – I feel that it makes such an impact on the final dish.
This corn bread recipe was a hit – I stayed pretty true to the original recipe which came from Robin Hood Home Baking – next time, I’ll try some variations to include whole wheat flour and perhaps even try to turn it into a vegan recipe.
For the stew:
- 1 tsp cumin
- 3 poblano peppers
- 1 large white onion
- 1/4 cup frozen or canned corn (or up to 1 cup – I had some leftover from making the cornbread and just wanted to use it up)
- 2 jalapeños
- 2 cloves garlic
- 1 tsp Mexican chili powder
- 2 tbsp tomato paste
- 4 tbsp tomatillo salsa (optional – I had some already made in the refrigerator)
- 1-2 cups dry pinto beans, soaked
- salt to taste
- 1 avocado
- 1 lime, juiced
- fresh cilantro, chopped
- Prep the onions, poblanos and jalapeños by cutting them into thick slices. Mince the garlic.
- Heat a bit of oil in a large pot, and add in the cumin – once it is fragrant, add the onions. Allow the onions to soften slightly and then add both of the peppers, corn and garlic.
- Once the vegetables have softened, add the chili powder – then mix in the tomato paste and tomatillo salsa (if using) until all of the vegetables are well coated.
- Add the beans to the mix, stir and add enough water to cover 2 inches above the ingredients. Add the salt.
- Bring to a boil and simmer on medium-low for as long as it takes for the beans to cook through completely – if you’re not using a pressure cooker, expect at least a few hours. Another option would be to make the stew to this point the night before and leave it in your slow cooker overnight.
- Mash the avocado with the lime juice and mix into the stew once the beans are fully cooked – allow it to simmer for a bit longer and then add the cilantro before serving.
For the cornbread:
- 2 “eggs” using ground flax (2 tbsp ground flax + 6 tbsp water)
- 1 cup buttermilk (I used 1 cup of milk + 1 tbsp of vinegar)
- 1/4 cup butter melted
- 1 cup Fresh, canned or thawed frozen corn kernels
- 1 cup shredded cheddar cheese (I used an extra sharp cheddar)
- 1/4 cup finely chopped sweet red pepper (I used a jalapeño instead)
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- Preheat oven to 375F.
- Whisk “eggs”, buttermilk and melted butter in a large bowl. Stir in corn, cheese and pepper.
- Combine flour, cornmeal, sugar, baking powder, salt and baking soda.
- Add to liquid ingredients all at once, stirring just until moistened.
- Spread batter in prepared pan.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Test in a few areas as I had some pockets that were still wet even though the centre was completely dry.