Spinach-Stuffed Anchos

Page 146

| Course Type: Main Courses

(1 review)

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Recipe Review

Well, it seemed like a good idea. Not.
First of all, I strongly suspect that Thompson didn't really mean anchos or pasilla chiles, which are dried peppers, but poblanos or chilacas, the fresh forms. Since anchos are rather difficult to come by where I live, I greatly resent that I used a major part of my stash on a mediocre and inappropriate recipe. To eat these, I chopped my chiles quite thoroughly; my husband scrapped any flesh remaining off the inside of of his chiles and discarded the outside.
The filling is basically creamy Parmesan-flavored spinach. Ok, but nothing special.The ingredient list is a bit imprecise. E.g., button mushroom differ greatly in size where I live, but the recipes calls for 8 of them, big ones? small ones? makes a big difference. (I used 6 medium-sized ones; how about that for a waffle?) And how much do 2 cups of spinach leaves weigh?
And the idea of wilted spinach (unchopped) becoming a uniform paste is a little odd. Should I have let it cook to mush (ugh) or should I have zapped it in the blender? Actually, either sounded unappealing, so I just stopped cooking when most of the liquid had evaporated, and it was fine
On the plus side, the dish was fairly quick and easy to make. Two of us ate all four chiles on a bed of polenta, followed by a bit of salad. A lot, but not over-much.
Also, the idea of parboiling the chiles before stuff looks like a good time-saving trick.
If I ever grow fresh poblanos in my garden, I might try this again. Maybe.

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