Coat the pepper with 1/2 tsp. of the oil. Roast directly on the grate of a gas burner over high heat or under a broiler, turning the pepper occasionally until charred all over. Put the pepper in a bowl while still hot and cover the bowl with plastic wrap. Let rest until cool enough to handle. Stem, seed, and peel the pepper, using a table knife to scrape away the charred skin. Coarsely chop the pepper and set aside.
In anonreactive5- to 6-quart Dutch oven, heat the remaining 3 Tbs. oil over medium-low heat. Add the onion and cook, stirring occasionally, until just soft, 8 to 10 minutes. Stir the chili powder, cumin, and coriander into the onions. Add the roasted pepper and cook for another minute. Add the broth and tomatoes and bring to a simmer over mediumhigh heat. Reduce the heat to low, cover, and simmer for 40 minutes.
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