Roasted Poblano and Pecan Guacamole

Guac with a hint of Southern charm

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All month long, we're celebrating the people, places, dishes and traditions that make Southern food so special. Come take a seat at our table.

The recipes in chef Hugh Acheson's new book, The Broad Fork: Recipes for the Wide World of Vegetables and Fruit ($25), use a wide range of produce from the four seasons. One of our favorites is his guacamole that gets smoky flavor from ground cumin and charred poblano peppers. He folds in toasted pecans for crunch and a decidedly Southern finish.

To learn more, read "Know the Players: Southern Chefs."

Recipe adapted from "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit," by Hugh Acheson

Roasted Poblano And Pecan Guacamole
5 from 41 ratings
Hugh Acheson upgrades traditional guacamole with a smoky flair and toasted pecans for crunch and a decidely Southern finish.
Prep Time
15
minutes
Cook Time
5
minutes
Servings
5
cups
Total time: 20 minutes
Ingredients
  • 1 poblano chile
  • 4 ripe Hass avocados, halved and pitted
  • 1 tablespoon fresh lime juice
  • ½ cup diced sweet onion
  • ¼ cup chopped cilantro leaves
  • 1½ teaspoons olive oil
  • ¼ teaspoon ground cumin seeds, toasted
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup pecans, lightly toasted, chopped
Optional Ingredients
  • 1 medium tomato, seeded and diced (optional)
Directions
  1. Heat broiler. On a foil-lined baking sheet, broil the poblano, turning occasionally, until blistered all over, 4 to 6 minutes. Transfer to a small bowl and cover with plastic wrap to let the steam loosen the skin.
  2. When the poblano is cool, peel, seed and finely dice it. Set aside.
  3. Using a paring knife, score through the avocado flesh, creating a grid-like pattern. Scoop out the avocado flesh into a medium bowl and toss with lime juice. Add the onion, cilantro, tomato, olive oil, cumin and season with salt and pepper. Add the pecans and the poblano and lightly mash using the tines of a fork. Serve immediately.
Nutrition
Calories per Serving 272
Total Fat 24.8 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 14.5 g
Dietary Fiber 9.9 g
Total Sugars 2.2 g
Sodium 384.3 mg
Protein 3.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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