Hi Dave:
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!

Hello Debbie:

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.

Dave

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