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Poblano Cream Sauce Recipe

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 6 cups chicken stock
  • 6 poblano peppers chopped
  • 2 celery ribs chopped
  • 1 large leek chopped
  • 1-1/2 cups cilantro coarsely chopped, plus 2 tablespoons of minced cilantro
  • 1 stick unsalted butter
  • 1/2 cup flour
  • Pinch of nutmeg


  • In a large pot on medium-low heat, melt the butter.
  • Add in the celery and leeks, and sauté for 5 minutes.
  • Add in the coarsely chopped cilantro and poblano peppers. Sauté for an additional 5 minutes.
  • Add the flour, stir to combine and sauté for 2 to 3 minutes.
  • Add the chicken stock and stir to combine.
  • Bring the sauce to a boil, then lower heat and simmer for 30 minutes or until the sauce reaches your preferred consistency.
  • Remove sauce from the heat and strain out the vegetables. Finely mince about 1/2 cup worth of the vegetables and return only the finely minced vegetables, along with the finely minced cilantro, to the sauce. Stir to combine.
  • Add a pinch of nutmeg, stir, and serve.