Can pasilla and pablano chilies be substituted for each other ... and is there a difference? My grocery store had only "pasilla" chilies but the picture looks the same.
I have a recipe to make "green rice." It calls for 2 poblano chile peppers (to be combined in a blender with warm chicken stock and cilantro) and then simmered with rice.
Do they have to be peeled or roasted first? Thank you so much!
You must live in California, or close by. The idiots in the California produce industry call a poblano (a fresh green chile that becomes ancho when it matures to red and is dried) a pasilla. A true pasilla is long and thin and is the mature, dried chilaca pepper. Yes, poblanos should be roasted and peeled first.
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