Southwestern Goulash with Roasted Poblanos

My husband and I love poblano peppers and grow them every year, along with Anaheim, Hatch, jalapeño, and more. Their smoky depth makes them a staple in our kitchen, especially when paired with the bright, garden‑fresh flavor of ripe tomatoes. Anaheim or Hatch chiles make excellent substitutes if you prefer, bringing their own lively character to the mix.

Preheat the oven to broil and line a baking sheet with foil. Wash and dry the poblano peppers, then place them on the prepared sheet. Broil until the skins are blistered and beginning to bubble, about 6–8 minutes per side, turning once for even blistering.

Place the peppers in a bowl and cover with a towel. Let them steam for 12–15 minutes, which softens the skins for easy peeling and cools the peppers enough to handle.

Peel away the outer skin from the peppers, then remove the stems, seeds, and membranes. Discard or mulch the trimmings, and chop the remaining poblano flesh into small pieces.

Prepare your ingredients. Stem, seed, and dice 2 fresh jalapeño peppers. Dice tomatoes until you have 2 cups, and dice 1 medium yellow onion. Mince 3 garlic cloves and chop cilantro for garnish. Drain one 11‑ounce can of Mexicorn.

Boil 1 1/2 cups of dry pasta according to the package directions.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and cook until softened, about 5–6 minutes. Stir in 1 pound of ground beef, breaking it up as it cooks. Continue until the meat is no longer pink, then drain if needed.

Stir in the minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and salt and pepper to taste. Cook, stirring, for 1–2 minutes until the garlic and spices are fragrant.

Stir in the diced tomatoes, roasted poblano peppers, and fresh jalapeños, mixing until evenly combined.

Stir in one cup of tomato sauce, stirring until combined and heated through.

Stir in drained Mexicorn.

Lastly, stir in the drained pasta along with ½ cup sharp cheddar and ½ cup pepper Jack cheese. Mix until the pasta is coated and the cheese is melted and evenly combined.

Garnish with crumbled queso fresco and freshly chopped cilantro, then serve warm.

Enjoy!

If you love easy poblano, Mexican, and Southwest‑inspired recipes, check out these flavorful favorites:

• Roasted Poblano Potato Tacos
• Smoky Poblano Beef Chili
• Slow-Cooker Shredded Beef Stuffed Poblano Peppers
• Southwest Chicken Stuffed Poblano Peppers
• Unstuffed Anaheim Peppers Sausage Skillet
• Santa Maria Style Pinquito Beans
• Crockpot Chicken Verde Bowl
• Chorizo and Sweet Potato Breakfast Bowl