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Chile Poblano with Pumpkin Mole
COOKING ON THE RANCH.24Ingredients
70Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 peppers (dried guajillo, or pasilla or ancho chiles)
- 2 cups hot water
- 2 inches soft corn tortilla (torn in pieces or a handful of regular tortilla chips, 6)
- 2 Tbsp. olive oil
- 1 onion (large, chopped)
- 3 cloves garlic (peeled and smashed)
- 1 tsp. salt
- 1 Tbsp. smooth peanut butter
- 1 tsp. dried oregano (preferably Mexican oregano)
- 1/2 tsp. dried thyme
- 1 3/4 cups chicken stock
- 1 cup canned pumpkin puree
- 2 tsp. chile powder (Chimayo)
- 2 tsp. ancho chile (ground)
- 1/2 tsp. ancho chile powder (hot)
- 2 oz. 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 Tbsp. butter
- smoked paprika (Sweet)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol65mg22% |
Sodium1650mg69% |
Potassium760mg22% |
Protein27g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber10g40% |
Sugars17g |
Vitamin A240% |
Vitamin C20% |
Calcium60% |
Iron20% |
* 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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