Method for roasting peppers
Once upon a time there was a cook in Seattle who fell in love with dymnyno's recipe for green chili chicken posole soup. http://www.food52.com/recipes... The Seattle cook loves this recipe and makes it over and over. She loves she learned how to make posole. The chicken is divine. The tastes are sublime. The problem is she is stressing over roasting the poblano peppers. Some peppers are easy to skin, some aren't. She wonders what she is doing wrong. Shouldn't all of them just slip their skin like it says in the books? Do all peppers roast the same?