"Barbara" > wrote in message
...
> Peter Aitken wrote:
>>
>> I have a posole recipe that calls for anaheim peppers and I mistakenly
>> bought poblanos. It this a reasonable substitute?
>>
>> --
>> Peter Aitken
>> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>
> Poblanos are less meaty than Anaheims, but I find them to have a much
> richer green chile flavor. Their thin skin can make them harder to peel,
> but it also makes peeling less critical.
>
> I would think that they would be a fine substitute in something like
> posole. You might taste them first to make sure that their heat level
> is compatible with the people you are feeding. They tend to be mildish,
> but occasionally you get a nice hot one.

Thanks, very helpful. I love the heat, so that's not a problem (unless
there's not enough!).


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm