From: Chef Gerry Kent, The Forge, Temecula, CA. Yield: 4-6 servings. POBLANO SAUCE FOR GARNISH: 1 cup vegetable stock 1 tsp. dried poblano chile (roasted over open flame, seeds and skin removed) 1 pasilla chile, no stem or seeds 1 /4 onion, diced 1/4 cup lime juice to taste, salt and pepper Add poblano, pasilla and onion to vegetable stock; heat to simmer. Once dried chili is soft, remove from heat and blend stock and chiles on high until purèed. Add lime juice; finish with salt and ...

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