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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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