See more
Lisa Romerein Photo by: Lisa Romerein

Roasted Poblano Gravy

Sunset NOVEMBER 2004

  • Yield: MAKES: About 2 1/2 cups; 8 to 10 servings


  • 3 fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
  • 3 tablespoons all-purpose flour
  • Salt and fresh-ground pepper


1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

2. 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.

3. 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.

Nutritional analysis per 1/4 cup.

Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 66%
  • Protein: 1.7g
  • Fat: 16g
  • Saturated fat: 6.3g
  • Carbohydrate: 18g
  • Fiber: 0.8g
  • Sodium: 0.0mg
  • Cholesterol: 24mg

Go to full version of

Roasted Poblano Gravy recipe