"David Wright" > wrote in message
...

<snip>

> I don't know Pueblos and, to me, Anchos are dried Poblanos. Did you
> roast dried chiles, or are they something else?

Pueblos are a medium-hot variety and I believe they are grown in Colorado
(Maybe near Pueblo, Colo, lol?). They may be called a different name
elsewhere, but I have always called them Pueblo's. They look almost exactly
like Anahiems, about 6-8 inches long, but the heat factor is substantially
more.
I grew up in Colorado and now live in Florida. Back then everyone seemed to
refer to the fresh Poblanos as Anchos and I guess that habit stuck with me.
You are absolutely right, David, Anchos are dried Poblanos. I can see where
there is a misrepresentation on my part, sorry. I did roast Poblanos. As a
matter of fact, when I was at the open air market in Colorado buying the
chilies I asked for a half bushel of Poblanos and pointed to the ones I
wanted. The 2 fellas there that were selling and roasting them there spoke
only a little English and I speak only a little Spanish. They quieried
"Anchos, Senora"? I said "No, Poblanos, por favor". They said, "Anchos,
Senora". (pointing at the Poblanos) I thought "whatever, just bag em' up".

> > I added mesquite wood chunks to the coals and they
> >smelled like heaven when roasting.
>
> Sounds great -- I'll bet you drove the neighbors crazy with the
> wonderful aroma!

My closest neighbor stopped by and asked what I was grilling. I told her all
about the "wonderful world of chilies" and she was fascinated. She said
she'd be right over when the Green Chili was finished, lol. (I gave her a
bowl when I got done cooking it, she loved it!)

> >I will, of course, save some
> >chilies in the freezer for other dishes to be made on another day.
>
> Do you know that you don't have to peel the ones you freeze until you
> thaw them. I think they're even easier to peel that way, and you don't
> have that extra work to do now.

Really? I have always wondered that, but have never tried it. I have only
ever heard it said that you should peel them after steaming them freshly
roasted. I usually roast chilies in large quantities and didn't want to risk
it in case it didn't work. Thanks, David! That will cut down that first
day's workload a lot.

<snip>

One more thing......Anyone know where I can order chilies online? I've done
a Google search (albeit, not an extensive one)and can't find any. The market
in Colorado said they don't ship. I know the growing season is pretty much
over, at least in Colorado, but I would love to be able to get them without
flying to Colorado myself and bringing them back on the plane. The ONLY
chilies I seem to be able to find here are on the grocery store shelf in
those little bitty cans. I would need 172 cans to make a pot of chili !!!

Thanks......misschef