Stuffed poblanos with quinoa, pumpkin seed, and pomegranate molasses from The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking (page 242) by Michelle McKenzie
- cocoa powder
- cumin seeds
- Show all ingredients...
- Serves : 3 to 4 as a main, 6 to 9 as a starter or meze
-
EYB Comments
Can substitute dried pasilla chiles or dried cascabel chiles for dried chilhuacle chiles, other stuffing chiles for poblano chiles; other cooked beans for cooked black lentils; other red wine vinegar for Banyuls vinegar; olive oil for pumpkin seed oil; and chicken stock, kombu stock, or water for vegetable stock. See recipe for toppings suggestions.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Whipped crème fraîche
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.