6 to 8 medium poblano peppers
8 cloves garlic
Canola oil for poaching
1½ tsp. dried oregano
¼ tsp. cumin
2 to 3 garlic cloves, ground
½ tsp. freshly ground black pepper
1 tsp. kosher salt
1½ cups chicken stock
• Day 1: Preheat the broiler. Broil the peppers, turning occasionally, until the skin is blackened on all sides. Place the peppers in a paper bag and close tightly to steam, about 15 minutes.
• Meanwhile, place the garlic in a small pot and cover with canola oil. Cook over medium-high heat until the oil bubbles and the cloves are tender but not browned, 5 to 10 minutes. Remove from heat and let cool.
• Remove the skin and seeds from the peppers. Purée the peppers, garlic cloves, oregano, cumin, ground cloves, salt and pepper into a food processor. With the machine running, slowly add the stock until it reaches a smooth, pasty consistence. Season to taste.
• Pass the mixture through a fine mesh strainer. Store covered in the refrigerator and use for White Bean Chili (Recipe here).