Add bold flavor to your dinner with this Roasted Poblano Cream Sauce. It takes 6 simple ingredients and pairs with all your favorite proteins and veggies. And with only 2.6g carbs per serving, you can drizzle it on with gusto.
You know those meals that are so good that you dream about them for days, even weeks, afterwards? Something about the flavors and the textures just come together in a magical way. And you find yourself eager to repeat the experience as soon as possible.
Well, this Poblano Sauce might just be the magic touch you are looking for. We’ve been making this creamy condiment for years and it’s a family favorite. Most often we drizzle it on air fryer pork chops, but it’s great with chicken, beef, and even fish or shrimp.
It’s also delicious paired with some Mexican Shredded Beef or spooned over Taco Pie. And it can give your Keto Egg Muffins or omelets a delicious Tex Mex flair.
Why you will love this recipe
If you are a fan of my Chile Relleno Chicken Soup, you will adore this recipe. That roasted poblano flavor really does have a magical quality!
Poblano sauce is very flavorful, but it’s not particularly spicy. Poblanos tend to be quite mild compared to jalapeños and other chiles. And roasting them to the point where the skin chars brings out even more great flavor.
Once they’re roasted, the sauce comes together very quickly. And you can cook it in the very same pan in which you sear your pork chops or chicken, for added flavor.
While the sauce is best used within a few days, you can also roast the peppers ahead of time. You can store them in the fridge for a few days or freeze them for several months. That way, you can whip up the sauce whenever the fancy strikes.
Ingredients you need
- Poblano peppers: Poblanos are mild chili peppers with a unique flavor. You can find them at most grocery stores year round, but their peak seasons are summer and fall.
- Butter or oil: Sautéing the garlic and peppers in a pan adds a richer flavor.
- Garlic: Use fresh garlic for the best results.
- Cumin: A little ground cumin pairs perfectly with the roasted poblanos.
- Chicken broth
- Heavy whipping cream: You can also use a little coconut cream for a dairy free version.
How to roast poblano peppers
Roasting the peppers and then removing the charred skin is the key to the deep, rich flavor of this sauce. There are a couple of ways you can do this.
- Slice each poblano in half and cut out the stem and seeds. Set the peppers, skin-side down, over the flame of a gas stove. Use metal tongs to move the pepper halves around so that the skin is charred and blistered fairly uniformly all over.
- You can also heat the broiler in your oven to high and place the pepper halves, skin -side up, a few inches from the heat. Keep your eye on them so they don’t burn.
- Immediately after they are roasted, place the peppers in a bowl and cover tightly with plastic wrap. Allow them to steam themselves until they are cool enough to handle, 15 to 20 minutes. This makes the skin much easier to remove.
- Rub the peppers to loosen the skin and peel off as much as possible. It’s okay if some of it doesn’t come off.
- Use the peppers right away for sauce, or store in the fridge for up to three days. You can also freeze them for several months.
How to make Roasted Poblano Sauce
Once the peppers are roasted and skinned, the sauce comes together in a few short minutes.
1. Place the peppers in a blender or food processor and process until finely chopped. Set aside.
2. In a medium skillet over medium heat, melt the butter or heat the oil until shimmering. Add the garlic and cumin and cook until fragrant, about 1 minute.
3. Add the poblanos and the broth and bring to a simmer. Cook until the broth is mostly evaporated, about 2 minutes.
4. Stir in the cream and cook another minute or so to warm through.
Expert Tips
Halving the peppers and cutting out the seeds before roasting them is so much easier. Once cooked and steamed, the poblanos become slippery and harder to work with.
As a shortcut, you can replace the poblano peppers with canned, fire-roasted chilies (use mild chilies). It’s not quite the same but it will work in a pinch!
If you are pan-searing pork chops or chicken thighs, you can cook them in the pan prior to making the sauce. Then remove and tent with foil. Allow all the juices from the meat to remain in the pan as you cook the sauce. It adds phenomenal flavor.
Dairy-Free Option: Replace the butter with olive oil and use coconut cream in place of the heavy whipping cream.
Frequently Asked Questions
This recipe for poblano cream sauce is made with poblano peppers, garlic, cumin, chicken broth, and heavy cream.
If you choose large poblano chiles, the less spice your sauce will be. Poblano peppers are mild in general, but the smaller peppers may have a little more kick to them. If you want a bit of spice to your poblano sauce, you can add a little jalapeño to the mix.
This Roasted Poblano Sauce recipe has 3.9g of carbohydrate and 1.3g of fiber per serving. That means each serving has only 2.6g net carbs.
More recipes you will enjoy
Poblano Sauce Recipe
Ingredients
- 2 medium poblano peppers
- 1 tbsp (1.01 tbsp) butter or oil, divided
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/4 cup (59.15 ml) chicken broth
- 1/3 cup (78.86 ml) heavy whipping cream
- Salt and pepper to taste
Instructions
- Slice each poblano in half and cut out the stem and seeds. Set the peppers, skin-side down, over the flame of a gas stove. Use metal tongs to move the pepper halves around so that the skin is charred and blistered fairly uniformly all over.
- You can also heat the broiler in your oven to high and place the pepper halves, skin -side up, a few inches from the heat. Keep your eye on them so they don't burn.
- Place the peppers in a bowl and cover tightly with plastic wrap. Allow them to steam themselves until they are cool enough to handle, 15 to 20 minutes.
- Rub the peppers to loosen the skin and peel off as much as possible. Place in a blender or food processor and process until finely chopped. Set aside.
- In a medium skillet over medium heat, melt the butter or heat the oil until shimmering. Add the garlic and cumin and cook until fragrant, about 1 minute.
- Add the poblanos and the broth and bring to a simmer. Cook until the broth is mostly evaporated, about 2 minutes. Stir in the cream and cook another minute or so to warm through.
Notes
Nutrition
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This pablano sauce is so…good. Try it warmed up on chicken tenders, its delicious!
Could I use coconut cream instead of heavy cream? We are trying to cut out cholesterol.
Please read the blog post! 🙂
If I leave out the cream could the sauce be frozen? (I’d add the cream when the sauce was defrosted. Thanks!
Yes, that works!
Thank you!
This is amazingly delicious! I put it on everything!
my pablanos from the garden are not ready yet, so I used 3 Anaheim chilies! it is wonderful! thanks for the recipies
Great adaptation!
Made this tonight and it was wonderful. Next time I would add only half a tsp of cumin instead of the whole tsp to the sauce, I thought that it overwhelmed the poblano flavor. I plan on using the leftover for eggs in the morning…yum!
I’ve used the leftover sauce on my eggs too!
Hi Carolyn; I am drooling over that Poblano sauce. Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!
Thank you, Kalyn!
This looks amazing!
ARE YOU KIDDING ME! I injured my leg and I am having trouble walking, but I am getting in my car to get the poblanos and pork chops to make this now!
Oh boy! This recipe will keep, don’t hurt yourself!
Beautiful and healthy meal. Pork is one of my favorites. Blessings, Catherine
We love pork chops, and I am always looking for new ways to serve them. This poblano sauce sounds amazing!
LOVE poblanos – so I’m pretty sure we would devours this meal, and I dream about food all the time
I want to pour that sauce on everything in my life for the next two weeks. Please say that’s not weird. Looks FABULOUS!