Another dish taught to us by Lupe, in Mexico. We have slightly amended it for ingredients found north of the border. This dish uses the Poblano pepper, a very common pepper that can be found up north as well. Often this pepper is prepared stuffed with a corn meal crust. This however is another thing entirely!
Delicious and simple to make. This serves 4


  • 1 large, or 2 small, poblano peppers
  • 1/2 cup steamed corn, off the cob, or frozen, or as it was when we were taught – canned.
  • 1 small white onion, or 1/2 large white onion, chopped (1/2 cup chopped)
  • 1 clove garlic, minced
  • 1 Tbsp chdopped medium hot red pepper
  • 1/2 cup chopped mushrooms (royal trumpet if available) (optional)
  • 1/4 cup sour cream, or plain yogurt, vegan sour cream, of if available “creme”, as used in Mexico.
  • 1/2 vegetable broth cube, dissolved in a quarter cup of water.
  • 1/2  Tbsp vegetable oil
  • Salt and pepper to taste.
  • Hot sauce, optional, to taste


  1. Roast the poblano pepper to blacken the outer skin on the stove. Put directly on the burner of the gas stove and blacken quickly, without really cooking the pepper all that much. Then put the peppers into a plastic bag for an hour or so while they cool, which helps make the skin fall off the pepper better. Take out the peppers from the bag, and skin them, removing the blackened outer part of the pepper.
  2. Cut off the top of the pepper (the stem area), cut into quarters and remove the seeds and white membrane inside.
  3. Slice the peppers into long 1/4 inch slices.
  4. In a large frying pan with nice high sides, sauté the onions in vegetable oil until they become translucent.
  5. Add all ingredients, except the sour cream and vegetable broth, and cook over a medium to low heat for about 15 minutes.
  6. Add the sour cream and cook another 5 minutes over a low heat, stirring occasionally, making sure nothing is getting too browned.
  7. Add salt and pepper to taste, and if you’d like a bit of hot sauce, although, Lupe did not. There is a little tiny bit of heat from the poblanos. Some poblanos seem hotter than others, so give it a taste before adding more hot sauce.
  8. Serve with rice.

Thank you Lupe for giving us another way to make a vegetable stew, in a totally new, Mexican way!