Place poblano peppers directly over open flame and roast until the skin is completely charred and blistered.
2
Transfer the roasted peppers to a plastic bag and let them steam briefly to loosen the skin.
3
Peel off the charred skin, remove seeds and white membranes while keeping peppers intact.
4
Stuff each pepper first with cheese, then with shredded chicken, securing with toothpicks to prevent filling from escaping.
5
Finely chop tomatoes, onion, serrano pepper, and garlic for the sauce base.
6
Heat lard in a pot, add onion and water, simmer briefly, then add tomatoes, serrano pepper, salt, and cooked chicken, allowing everything to simmer together.
7
In a separate pot, fry tomatoes, onion, and garlic in lard until softened and juices are released.
8
Pour the fried tomato mixture into the broth in the chicken pot and continue simmering.
9
Once cooled slightly, blend the tomato mixture with sour cream, chipotle pepper, and a little water to create a smooth sauce.
10
Heat the prepared sauce in a pot with oil, then add the stuffed peppers and simmer until cooked through.
11
Remove peppers from sauce and let cool slightly. Serve alongside rice and warm tortillas.
PrimedTableBETA
