Poblano versus anaheim

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

I have a posole recipe that calls for anaheim peppers and I mistakenly
bought poblanos. It this a reasonable substitute?

Do you *like* poblanos? ',;~}~

Shaun aRe

"Shaun aRe" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

I have a posole recipe that calls for anaheim peppers and I mistakenly
bought poblanos. It this a reasonable substitute?

Do you *like* poblanos? ',;~}~

You bet! But are they anything like anaheims?

--
Peter Aitken

Peter Aitken said:

I have a posole recipe that calls for anaheim peppers and I mistakenly
bought poblanos. It this a reasonable substitute?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Poblanos are less meaty than Anaheims, but I find them to have a much
richer green chile flavor. Their thin skin can make them harder to peel,
but it also makes peeling less critical.

I would think that they would be a fine substitute in something like
posole. You might taste them first to make sure that their heat level
is compatible with the people you are feeding. They tend to be mildish,
but occasionally you get a nice hot one.

"Barbara" <[email hidden]> wrote in message
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Quoted message said:

Peter Aitken said:

I have a posole recipe that calls for anaheim peppers and I mistakenly
bought poblanos. It this a reasonable substitute?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Poblanos are less meaty than Anaheims, but I find them to have a much
richer green chile flavor. Their thin skin can make them harder to peel,
but it also makes peeling less critical.

I would think that they would be a fine substitute in something like
posole. You might taste them first to make sure that their heat level
is compatible with the people you are feeding. They tend to be mildish,
but occasionally you get a nice hot one.

Thanks, very helpful. I love the heat, so that's not a problem (unless
there's not enough!).

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

In article <[email hidden]>,

Peter Aitken said:

"Shaun aRe" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a posole recipe that calls for anaheim peppers and I mistakenly
bought poblanos. It this a reasonable substitute?

Do you *like* poblanos? ',;~}~

You bet! But are they anything like anaheims?

IMHO flavor is similar, but they are a bit "warmer".

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I would use them. They are both large, not super-fierce, peppers
suitable for stuffing.

Peter Aitken said:

I have a posole recipe that calls for anaheim peppers and I mistakenly
bought poblanos. It this a reasonable substitute?

Rodney Myrvaagnes J 36 Gjo/a

Kansas--working to become a science-free zone