Titch
somebody shut me the fark up.
Will these do as a substitute for making a Chili?
I have heaps of jalapeno.
I have heaps of jalapeno.
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I cant get Hatch peppers but I can get poblano
- Thread starter Titch
- Start date
- Joined
- Sep 5, 2013
- Location
- Auckland, NZ
Titch, the jalapeños, are they the ones in liquid in jars like you get down the Lebanese falafel chops?
Mikhail
Babbling Farker
Yes. Since hatches only come around here once a year, I use poblanos all the time.
Titch
somebody shut me the fark up.
Ralph
Nope.
Big green shiny fresh ones.We buy a half kilo a Fortnight
Thanks Mikhail, I only saw these Poblano ones this week,'
On the same shelf as Tomatilos( spelling)
Seems our markets are expanding into other tastes
Nope.
Big green shiny fresh ones.We buy a half kilo a Fortnight
Thanks Mikhail, I only saw these Poblano ones this week,'
On the same shelf as Tomatilos( spelling)
Seems our markets are expanding into other tastes
Mikhail
Babbling Farker
That has to be a good thing!
I was at the market yesterday and bought smoked basmati rice. Thinking about smoking up some shrimp, sausage and chicken to make a smoked paella.
I'm an easy mark for interesting new food stuff at the store.
I was at the market yesterday and bought smoked basmati rice. Thinking about smoking up some shrimp, sausage and chicken to make a smoked paella.
I'm an easy mark for interesting new food stuff at the store.
Titch
somebody shut me the fark up.
Persian Rice.
Google Persian Recipes and prepare to be blown away.
Goes great with lamb:becky:
When I make chili, I try to use a variety of peppers, both mild & hot. Poblano, Anaheim, banana peppers, jalapenos, habaneros, cubanelles, etc.
Dr. Trout Bum
is one Smokin' Farker
If you have access to Anaheim peppers, they will be closer to "Hatch" peppers than poblanos.
"Hatch" chiles actually come in different varieties, it's just that they must be grown in the Hatch region of New Mexico to bear that name. You will read people saying they bought x number of pounds of mile and x number of pounds of hot - those are actually different varieties of green chile.
"Hatch" chiles actually come in different varieties, it's just that they must be grown in the Hatch region of New Mexico to bear that name. You will read people saying they bought x number of pounds of mile and x number of pounds of hot - those are actually different varieties of green chile.
landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
Poblano peppers will work fine for chili, I also use a variety of peppers. Poblanos, Anaheims, Jalapeños and chile de Arbol are my favorites
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Forget the chili give me different version of stuffed poblanos all day long!
cullenbranson
Full Fledged Farker
I like using poblanos in chili. Very fruity and flavorful. I like using them with serranos - if you are able to find. I think this combo has a great full-mouth heat and lots of flavor.
guero_gordo
is one Smokin' Farker
- Joined
- Jun 14, 2014
- Location
- East Bay, CA
Tomatillo's are tart and slightly starchy, similar to a green tomato, hence the name. Along with the green chile's, you can probably make a decent chile verde. Simmer cubes of pork in there, and you've got something good.
Poblano's make great chile relleno's.
Poblano's make great chile relleno's.
Haastyle
Full Fledged Farker
- Joined
- May 2, 2013
It takes all of 2 seconds to go online and order some. They will ship them to you by the case...
pitbossJB
is Blowin Smoke!
You can also try growing them yourself. They will sell you the seeds from NMSU (New Mexico State University) at their online store http://www.chilepepperinstitute.org/cart/seeds/nmsu_varieties/
- Joined
- Nov 15, 2013
- Location
- West Linn, OR
I love poblanos in chili. I seeded a one of my hatch peppers. I would be happy to mail you some if you want to try growing them.
mchar69
Quintessential Chatty Farker
- Joined
- Feb 22, 2014
- Location
- Kensington, MD
FWIS said -
How about it??? Thanks.
My Problem: I have a whole bunch of Poblanos and have no great recipe.
How about it??? Thanks.
