This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1-1/2 pounds ground beef
1 Tbsp. oil
1 onion chopped fine
3 cloves garlic minced
15 oz. canned diced tomatoes w/green chiles
2-1/2 Tbsp. chili powder
3/4 tsp. cumin
3/4 tsp. paprika
2 medium poblano peppers, chopped
1 tsp. lime juice
Heat the oil in a large skillet and add the meat. Cook until browned, then add the onions and garlic. Saute until the onions are tender and clear. Next add the canned tomatoes, chili powder, cumin, and paprika, stir well. Add enough water to just barely cover and simmer for 2 hours or until the meat is tender. Add the poblanos for the last 20 minutes of cooking. Stir in the lime juice before serving.