Chiles en Adobo

Chiles en Adobo is a flavorful vegetarian dish featuring roasted peppers smothered in a rich, smoky adobo sauce. This dish is perfect for a comforting dinner and can be served with rice or tortillas.

Ingredients

• Poblano peppers - 2
• Tomato - 1 medium
• Onion - 1 small
• Garlic - 2 cloves
• Cumin powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Apple cider vinegar - 2 tablespoons
• Olive oil - 1 tablespoon
• Vegetable broth - 200 ml
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally until the skin is blistered and charred.
3. While the peppers are roasting, chop the onion and garlic, and dice the tomato.
4. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
5. Add the diced tomato, cumin, smoked paprika, salt, and black pepper to the skillet, cooking for another 5 minutes until the tomatoes soften.
6. Remove the roasted peppers from the oven, place them in a bowl, and cover with a kitchen towel for 5 minutes to steam and loosen the skin.
7. Peel the skin off the peppers, remove the seeds, and slice them into strips.
8. Add the sliced peppers to the skillet with the tomato mixture, pour in the vegetable broth and apple cider vinegar, and bring to a simmer.
9. Allow the mixture to cook for another 5 minutes, letting the flavors meld together.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• High in vitamins A and C from the peppers and tomatoes.
• Rich in antioxidants that help reduce inflammation.

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