In case I can't find fresh poblanos, what types of chiles would be a good substitute?
Hi Jess -- I've only made the recipe using poblano, but I think serrano would be a good substitute. Let me know how it turns out!
I would try roasting a green pepper and then adding some heat in another way - cayenne or red pepper flakes.
Cynthia is a trusted source on Bread/Baking.
To my knowledge, a fresh poblano is an ancho. A dried ancho is a poblano.
A poblano is a thick fleshed fresh green pepper in a triangular shape that is roughly the size of a green bell pepper. It is often mistakenly labedel in stores as an pasilla pepper (a dried pepper). It has a light heat, but that heat varies a bit and they are occasionally hotter than expected. I would use equal volume of green or red bell peppers plus a jalapeno or serrano to add a bit or heat (or use cayenne, flakes, like suggested above.) Or even better would be anaheim peppers with the hot peppers added, seeded or not.
An Ancho is a dried Poblano, so if you see a fresh ancho, it is the triangular poblano that you want. But usually they will call them Pasilla which are the really dried type of another chile.
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