If I can't get a fresh poblano, is it better to use a dried poblano or another fresh variety? And if the latter, what kind of pepper do you recommend?
Amanda is a co-founder of Food52.
It depends on what you're making, but I think a mild jalapeno or green bell pepper would do. I usually get poblanos now for fajitas because they are waaay cheap compared to the bell peppers!
Well, this is an interesting question. In my experience when poblano peppers are dried, they have a sweeter flavor. I have substituted poblanos with guajillo's - just be aware they are hotter. I have stubstituted poblano's with anaheim's and which are sweeter.
I just checked out my Flavor Bible and was interested to see that bell peppers don't pair will with the same ingredients as chile's do. Chile peppers pair with central, south, and mexican cuisine. Pretty interesting.
Abbie is a trusted source on General Cooking.
I would go anaheim or Hatch (the medium ones - hot will burn you a new one) or if you don't want heat, then cubanelles are good stuffers and slicers, even the really big jalapenos depending how you plan to use them ... I wouldn't go dried - a completely different (smokey earthy) chili experience than fresh ...
I could be mistaken, but we use a lot of Chiles in Calif and a Poblano is a fresh green Chile, looks like a green bell pepper with a point. the dired version of this pepper is called a Pasilla. they are frequently mislabeled in the grocery store.
I would sub in Anaheim peppers, maybe with a jalapeno thrown in. If you had to, use a green pepper with a jalapeno thrown in. All jalapeno would be too hot unless you happened to find very mild ones and seeded them. The poblano is just mildly spicy, usually.
Hey, you should always tell what you are making when asking for subs, it really helps!
The dired are for different uses.
sorry if I was incoherrent, but I was trying to say the dried are for different applications (like aargersi. says).
Also you can use canned fire roasted Ortega Anaheim Chiles.
From the food Dictionary
poblano pepper (fresh) = (incorrectly) ancho chile = (incorrectly) pasilla pepper Pronunciation: puh-BLAH-noh Notes: These mild, heart-shaped peppers are large and have very thick walls, which make them great for stuffing. They're best in the summer. Substitutes: Anaheim (Like poblanos, these are great for stuffing. Since they have a tougher skin, you may want to char, steam, and peel them first.) OR bell pepper (for stuffing, milder) OR canned chile peppers (preferably fire-roasted) OR Serrano pepper (hotter)
Yes to above with this caveat: poblanos are larger than other peppers. They can be 6-8 inches long and 3-4 inches across, so they are perfect as the shell for many kinds of fillings to make a chile relleno. Most of the other peppers mentioned here are smaller so you would have to adjust both the quantity and the ratio of pepper to filling. Poblanos are also mild, while jalapenos are usually pretty zippy - though, since they are a natural product, the heat can vary greatly.
Poblano peepers are supposed to the the fresh peppers and Anchos or Mulato the dried ones. However in California (leave it to the Left Coast), they instead called the fresh ones Pasilla peppers. So, while you could substitute Anaheim peppers which are sweeter, see if you can find Pasillas which are Poblanos. Do not use Jalapenos: Poblanos are 1,000-2,000 Scoville units of heat, Jalapenos re 2,500-8,000 which make them way to hot as substitue in like quantities.
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