Poblano versus anaheim
 

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

"Peter Aitken" > wrote in message
om...
> 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" > wrote in message
eenews.net...
>
> "Peter Aitken" > wrote in message
> om...
>> 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 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.

"Barbara" > wrote in message
...
> 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.

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

"Peter Aitken" > wrote in message
om...
> "Shaun aRe" > wrote in message
> eenews.net...
> >
> > "Peter Aitken" > wrote in message
> > om...
> >> 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?

That depends - Do you *like* anaheims? <EG!>

',;~}~

Shaun aRe

In article >,
"Peter Aitken" > wrote:

> "Shaun aRe" > wrote in message
> eenews.net...
> >
> > "Peter Aitken" > wrote in message
> > om...
> >> 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-bitch." -Jack Nicholson

Poblano versus anaheim
 

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

On Wed, 21 Sep 2005 12:10:13 GMT, "Peter Aitken"
> wrote:

>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


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