Spicy, tangy, a little sweet, and a tad sour, this dish from Rick Bayless is based on a traditional central Mexican version. You can prepare the different components--roast the chiles and make the potato-chorizo stuffing--a day ahead and refrigerate. Then let everything come to room temperature, and stuff the chiles.
6 large poblano chiles
1/3 cup finely chopped carrot
3/4 cup water
1/2 cup cider vinegar
2 tablespoons brown sugar
1/4 teaspoon ground allspice
2 garlic cloves, sliced
2 bay leaves
1 1/2 cups sliced onion
1/2 teaspoon salt
3 cups cubed peeled Yukon gold or red potato
8 ounces chorizo sausage
Chopped fresh cilantro (optional)
How to Make It
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 minutes or until carrot is crisp-tender, stirring occasionally. Add water and next 5 ingredients (through bay leaves) to pan; stir well. Bring mixture to a simmer; cook 1 minute or until sugar dissolves, stirring frequently. Discard bay leaves. Combine onion and salt in a large bowl; pour vinegar mixture over onion mixture. Cool completely.
Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 10 minutes or until tender; drain.
Heat a large nonstick skillet over medium heat. Remove casings from the sausage. Cook sausage for 10 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving 1 teaspoon drippings in pan. Drain sausage on paper towels. Add potato to pan; cook 15 minutes, browning on all sides. Stir in sausage; cook until mixture is thoroughly heated.
Cut a lengthwise slit in each chile; discard stems, seeds, and membranes. Place about 1/2 cup sausage mixture in each chile (chiles will be full). Divide onion mixture evenly among each of 6 plates; top each serving with one stuffed chile. Garnish with cilantro, if desired.