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Ingredients

• 6 large poblano chiles
• Cooking spray
• 1/3 cup finely chopped carrot
• 3/4 cup water
• 1/2 cup cider vinegar
• 2 tablespoons brown sugar
• 1/4 teaspoon ground allspice
• 2 garlic cloves, sliced
• 2 bay leaves
• 1 1/2 cups sliced onion
• 1/2 teaspoon salt
• 3 cups cubed peeled Yukon gold or red potato
• 8 ounces chorizo sausage
• Chopped fresh cilantro (optional)

Description

Spicy, Tangy, A Little Sweet, And A Tad Sour, This Dish From Rick Bayless Is Based On A Traditional Central Mexican Version. You Can Prepare The Different Components--roast The Chiles And Make The Potato-chorizo Stuffing--a Day Ahead And Refrigerate. Then

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