I made a big batch of this crazy good roasted poblano slaw the other day when I made pulled pork sandwiches. The crunch and heat from the slaw went absolutely perfectly with the sweetness and tenderness of the pork.
Poblanos are one of my favorite peppers. This roasted poblano slaw is proof of their great flavor. Though they have a little kick to them, they aren’t overpowering and I can usually use them in any dish I am taking to a pot-luck or family get-together without worrying about someone screaming that their mouth is on fire. I consider poblanos to be just more flavorful versions of a green bell pepper.
This slaw will keep for several days and still keep it’s nice crunch without being too watery.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Also try my roasted Hatch chile slaw.
Roasted Poblano Slaw
- 2 poblano chiles
- ½ head green cabbage shredded
- ¼ cup cilantro chopped
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- 2 teaspoons hot sauce
- 2 tablespoons lime juice you might want a bit more
- 2 tablespoons rice vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- kosher salt to taste
- ground black pepper to taste
- Crumbled Cotija cheese for topping (or substitute crumbled Feta), optional
- Roast the chiles on your grill or under your broiler until the skin is blackened. Let cool slightly then remove the burnt skin. Remove the seeds and stem and chop.
- Place the poblanos, cabbage and cilantro into a large bowl. Combine.
- In a small bowl, whisk the remaining ingredients not including the cheese.
- Pour over the slaw mixture.
- Serve topped with the cheese if using.
Nutritional values are approximate.