Name: Stuffed Poblano Chiles with Avocado and Potatoes
Yield: Makes 6 servings
Ingredients: 2 unpeeled baking potatoes, scrubbed; 6 poblano chiles, roasted and peeled; 3 avocados, peeled, pitted, and coarsely mashed; 3 tablespoons olive oil; 1/2 tablespoon black peppercorns, freshly ground; Fine sea salt to taste; 18 plump garlic cloves; 1 cup skim milk; 1 tablespoon olive oil; 1 1/2 cups water; 3 small cones piloncillo (Mexican raw sugar), crushed with a meat mallet, or 6 tablespoons packed dark brown sugar; 1/4 cup olive oil; 1 large yellow onion, halved, peeled, and thinly sliced; 2 cups cider vinegar; 1 teaspoon dried Mexican oregano; 1 teaspoon black peppercorns; 8 cloves; 6 allspice berries; 4 bay leaves

photo by Jeff Kauck

Poblanos Rellenos con Papas y Aguacate

What a wonderful dish this is, full of unexpected flavors and textures. Roasted poblano chiles are stuffed with mashed potatoes and avocados, then marinated in a sweet-and-sour mixture seasoned with roasted garlic.

Wine Notes

Since this dish is sauced with an escabèche (a sweet, spiced vinaigrette), one of the best matches is a German Riesling from the Mosel, such as Carl-Schmitt's Kabinett Riesling.

Recipe notes

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