I'm a fan of anaheim chiles, love the flavor. They're one of my "secret"
ingredients for my chile con carne. (funny how so many chile recipes use no
chiles) I'd been wondering about poblanos and saw Flay recommend them as
having a better flavor than anaheim. Any others chiles like these two or
comments?



TIA

Dale

"Duwop" > wrote in message
...
>
> I'm a fan of anaheim chiles, love the flavor. They're one of my "secret"
> ingredients for my chile con carne. (funny how so many chile recipes use
no
> chiles) I'd been wondering about poblanos and saw Flay recommend them as
> having a better flavor than anaheim. Any others chiles like these two or
> comments?
>

I've used both anaheims and poblans for rellenos over the years. The nice
thing about the poblanos is that they're larger, so they're slightly less
labor intensive for rellenos.The anaheim flavor is clearer and more in your
face, imo; poblanos have a deeper, richer flavor.

That said, I love the flavor of anaheim rellenos. When I lived in Denver I
found a lot more resturants that used them than I do down here in South
Texas. Most of the time here, it's poblanos. Seems to be maybe somewhat of a
regional preference. Maybe based on availability? Not sure.



All the best,
George

In article . net>,
says...
>
> "Duwop" > wrote in message
> ...
> >
> > I'm a fan of anaheim chiles, love the flavor. They're one of my "secret"
> > ingredients for my chile con carne. (funny how so many chile recipes use
> no
> > chiles) I'd been wondering about poblanos and saw Flay recommend them as
> > having a better flavor than anaheim. Any others chiles like these two or
> > comments?
> >
>
> I've used both anaheims and poblans for rellenos over the years. The nice
> thing about the poblanos is that they're larger, so they're slightly less
> labor intensive for rellenos.The anaheim flavor is clearer and more in your
> face, imo; poblanos have a deeper, richer flavor.
>
> That said, I love the flavor of anaheim rellenos. When I lived in Denver I
> found a lot more resturants that used them than I do down here in South
> Texas. Most of the time here, it's poblanos. Seems to be maybe somewhat of a
> regional preference. Maybe based on availability? Not sure.
>
From what I've seen, the poblanos are most used in "authentic Mexican"
rellenos. The answer could be that South Texas is closer to Mexico than
Denver.

Bob

In article . net>,
says...
>
> "Duwop" > wrote in message
> ...
> >
> > I'm a fan of anaheim chiles, love the flavor. They're one of my "secret"
> > ingredients for my chile con carne. (funny how so many chile recipes use
> no
> > chiles) I'd been wondering about poblanos and saw Flay recommend them as
> > having a better flavor than anaheim. Any others chiles like these two or
> > comments?
> >
>
> I've used both anaheims and poblans for rellenos over the years. The nice
> thing about the poblanos is that they're larger, so they're slightly less
> labor intensive for rellenos.The anaheim flavor is clearer and more in your
> face, imo; poblanos have a deeper, richer flavor.
>
> That said, I love the flavor of anaheim rellenos. When I lived in Denver I
> found a lot more resturants that used them than I do down here in South
> Texas. Most of the time here, it's poblanos. Seems to be maybe somewhat of a
> regional preference. Maybe based on availability? Not sure.
>
From what I've seen, the poblanos are most used in "authentic Mexican"
rellenos. The answer could be that South Texas is closer to Mexico than
Denver.

Bob

Duwop wrote:
> I'm a fan of anaheim chiles, love the flavor. They're one of my "secret"
> ingredients for my chile con carne. (funny how so many chile recipes use no
> chiles) I'd been wondering about poblanos and saw Flay recommend them as
> having a better flavor than anaheim. Any others chiles like these two or
> comments?
>
>
>
> TIA
>
> Dale
>
>

IMHO Dale, you can't have too many chiles. Anaheim, New Mexican,
California, Poblano, Serrano, Thai (Several varieties) and of
course the lowly Jalapeno. Check out (http://www.sweetfreedomfarm.com)
for dried chile products as well as (http://www.nmchili.com/). The
latter site promotes Hatch, NM chiles. NM chiles are the hands down
best. Enjoy

M&M(Over the hill and picking up speed)


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M&M wrote:

> Duwop wrote:
> > I'm a fan of anaheim chiles, love the flavor. They're one of my
> > "secret" ingredients for my chile con carne. (funny how so many
> > chile recipes use no chiles) I'd been wondering about poblanos and
> > saw Flay recommend them as having a better flavor than anaheim. Any
> > others chiles like these two or comments?


> IMHO Dale, you can't have too many chiles.


I don't know about that. It turns out 20lbs of fresh chiles is a LOT of
chiles




Brian

M&M wrote:

> Duwop wrote:
> > I'm a fan of anaheim chiles, love the flavor. They're one of my
> > "secret" ingredients for my chile con carne. (funny how so many
> > chile recipes use no chiles) I'd been wondering about poblanos and
> > saw Flay recommend them as having a better flavor than anaheim. Any
> > others chiles like these two or comments?


> IMHO Dale, you can't have too many chiles.


I don't know about that. It turns out 20lbs of fresh chiles is a LOT of
chiles




Brian

"Duwop" > wrote in message
...
>
> I'm a fan of anaheim chiles, love the flavor. They're one of my "secret"
> ingredients for my chile con carne. (funny how so many chile recipes use
no
> chiles) I'd been wondering about poblanos and saw Flay recommend them as
> having a better flavor than anaheim. Any others chiles like these two or
> comments?
>

I've used both anaheims and poblans for rellenos over the years. The nice
thing about the poblanos is that they're larger, so they're slightly less
labor intensive for rellenos.The anaheim flavor is clearer and more in your
face, imo; poblanos have a deeper, richer flavor.

That said, I love the flavor of anaheim rellenos. When I lived in Denver I
found a lot more resturants that used them than I do down here in South
Texas. Most of the time here, it's poblanos. Seems to be maybe somewhat of a
regional preference. Maybe based on availability? Not sure.



All the best,
George