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Stuffed Poblano Chiles with Avocado and Potatoes


Stuffed Poblano Chiles with Avocado and Potatoes Recipe

Ingredients:
  • 2 unpeeled baking potatoes, scrubbed
  • 6 poblano chiles, roasted and peeled
  • 3 avocados, peeled, pitted, and coarsely mashed
  • 3 tablespoons olive oil
  • 1/2 tablespoon black peppercorns, freshly ground
  • Fine sea salt to taste
  • 18 plump garlic cloves
  • 1 cup skim milk
  • 1 tablespoon olive oil
  • 1 1/2 cups water
  • 3 small cones piloncillo (Mexican raw sugar), crushed with a meat mallet, or 6 tablespoons packed dark brown sugar
  • 1/4 cup olive oil
  • 1 large yellow onion, halved, peeled, and thinly sliced
  • 2 cups cider vinegar
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon black peppercorns
  • 8 cloves
  • 6 allspice berries
  • 4 bay leaves
Directions:
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