Peter Aitken wrote:
>
> 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.