Chile Poblano with Pumpkin Mole

COOKING ON THE RANCH.
24Ingredients
70Minutes
700Calories

Ingredients

US|METRIC
  • 6 peppers (dried guajillo, or pasilla or ancho chiles)
  • 2 cups hot water
  • 2 soft corn tortilla (6 inch, torn in pieces, or a handful of regular tortilla chips)
  • 2 tablespoons olive oil
  • 1 onion (large, chopped)
  • 3 cloves garlic (peeled and smashed)
  • 1 teaspoon salt
  • 1 tablespoon smooth peanut butter
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon dried thyme
  • 1 3/4 cups chicken stock
  • 1 cup canned pumpkin puree
  • 2 teaspoons chile powder (medium Chimayo)
  • 2 teaspoons ancho chile (ground)
  • 1/2 teaspoon ancho chile powder
  • 2 ounces mexican chocolate (or semi-sweet chocolate)
  • 1 black pepper (freshly ground, to taste)
  • 4 poblano peppers (large, roasted and skinned)
  • 1 cup cheese (Mexican Melting, or Munster cheese, cut into small chunks)
  • 1 cup cotija cheese (crumbled)
  • 1 cup frozen corn (or fresh)
  • 1 cup canned black beans (drained and rinsed)
  • 2 tablespoons butter
  • smoked paprika (Sweet)
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    NutritionView More

    700Calories
    Sodium80% DV1930mg
    Fat68% DV44g
    Protein71% DV36g
    Carbs15% DV45g
    Fiber40% DV10g
    Calories700Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol105mg35%
    Sodium1930mg80%
    Potassium790mg23%
    Protein36g71%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber10g40%
    Sugars17g34%
    Vitamin A250%
    Vitamin C20%
    Calcium90%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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