- 2 cloves of garlic
- ½ onion chopped
- ¼ cup of chopped cilantro
- 1 cup of corn (approximately 1 cob of corn)
- 3 poblanos
- 1 cup of sour cream
- 2 ½ cups of chicken broth
- pomegranate Pomegranate seeds
Roast the poblanos over an open flame, turning regularly until completely charred. (If you don’t have a gas stove you can use a broiler) The skin should be blackened and bubbly. Place the poblanos in a plastic bag, tie the bag closed and let sit for about 10 minutes. Remove the chiles from the bag and peel off the charred skin and remove the stem and seeds. Set aside.
Boil the corn kernels until cooked, between 15-20 minutes and set aside.
Heat oil in a pan and sauté the onion until transparent. Add the chopped garlic and sauté with the onion another 3 minutes. Add the roasted poblanos strips and cilantro and cook for another 5 minutes. Blend the ingredients along with the sour cream and ½ cup of broth. Add the mixture to a pot and heat, adding the rest of the chicken broth and corn. Serve hot sprinkled with pomegranate seeds.