Steps:
- Preheat oven to 400 degrees F. Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside. Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar. Poblano Pepper Sauce: 3 poblano peppers, roasted, peeled, seeded and chopped 1/4 cup red wine vinegar 3 tablespoons chopped cilantro 2 tablespoons honey Salt and freshly ground pepper 1/2 cup olive oil Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.
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Daira Vazquez
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion. The fish is cooked perfectly and the sauce is incredible.
Tandin
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The fish is always cooked perfectly and the sauce is divine.
Hatice Arslan
[email protected]This is one of my favorite recipes. The fish is always cooked perfectly and the sauce is delicious. I highly recommend it.
Zeeshan Ashraf
[email protected]I accidentally used red pepper flakes instead of paprika in the sauce, but it still turned out great. The fish was cooked perfectly and the sauce was flavorful.
mora duvall
[email protected]This dish was a bit more labor-intensive than I expected, but the end result was worth it. The fish was flaky and flavorful, and the sauce was rich and creamy.
hem bahadur (hayu)
[email protected]The sauce was a bit too tangy for my taste, but I still enjoyed the dish. The fish was cooked perfectly and the grits were creamy and flavorful.
danmarco Mcwright
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were impressive. The fish was cooked perfectly and the sauce was delicious.
Naji Afghan
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the flavors.
Malik Mason
[email protected]This recipe is a keeper! It's a bit time-consuming, but well worth the effort. The fish was flaky and flavorful, and the sauce was rich and creamy.
R Taj
[email protected]I've made this dish several times now and it's always a hit. The combination of flavors is simply amazing.
Ai 9484724
[email protected]The sauce was a bit too spicy for my taste, but that's just personal preference. Otherwise, the dish was fantastic.
Momo Momo begom
[email protected]The dish was easy to follow and the ingredients were easy to find. The end result was a delicious and impressive meal that my family loved.
Jared Cardenas
[email protected]I'm not a huge fan of fish, but this recipe changed my mind. The sea bass was cooked to perfection and the sauce was divine. Will definitely be making this again.
Yewande Adedeji
[email protected]This Chilean sea bass dish was an absolute delight!! The flavors of the roasted yellow pepper grits and roasted poblano sauce complemented the fish perfectly. Highly recommend!