Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche

Photo by Jan Smith
Ingredients
- ¾ cup water
- 1 ½ cups sliced onion
- 2 bay leaves
- 2 garlic cloves, sliced
- 3 cups cubed peeled Yukon gold or red potato
- 8 ounces chorizo sausage
- Cooking spray
- + 7 more ingredients
-
- ¼ teaspoon ground allspice
- 6 large poblano chiles
- Chopped fresh cilantro (optional)
- 1/3 cup finely chopped carrot
- ½ teaspoon salt
- ½ cup cider vinegar
- 2 tablespoons brown sugar
Preheat broiler. Place poblano chiles on a foil-lined baking sheet. Broil 14 minutes or until blackened, turning twice. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add carrot to the pan; cover and cook 5 mi...
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