3 fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
3 tablespoons all-purpose flour
Salt and fresh-ground pepper
How to Make It
Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.
In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.
Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.