YIELD: 24 servings FOR THE ADOBO RUB: 1/4 cup brown sugar, lightly packed 3 Tbsps. chili powder 4 tsps. chili flakes 4 tsps. lemon pepper 4 tsps. thyme, dried 4 tsps. granulated sugar FOR THE POBLANO CREAM: 3 lbs. poblano peppers 8 cups heavy cream as needed salt FOR THE SOFRITO:1/4 cup olive oil 12 oz green bell peppers, diced 12 oz red bell peppers, diced 12 oz yellow bell peppers, diced 3 Tbsps. green onions, chopped 8 oz jalapeños, minced 2 oz garlic, chopped 1 lb., 6 oz black ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.