Years ago diced green chiles were a regular in my pantry. Back when they were $0.25 a can. They are regularly over three times that early 1990’s cost! When we moved to one income I decided that they weren’t a necessity. Spicy food was mandatory, but not the little green guys in a can. I started replacing them with finely diced jalapenos or roasted poblano chiles, pictured here.
Now, there is some culinary dispute over the poblano chile. It’s often marketed as a pasilla. And that is how I first discovered it in my grocery store on Calle Real in Goleta, CA. However, technically, this is a poblano.
And, technially, and otherwise, it is delicious. Especially when you roast it.
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