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 medium white onion, sliced 1/2″ thick
1Tbsp. olive oil
4 poblano chiles
1 fresh jalapeno chile
2 red bell peppers
1 garlic clove, unpeeled
1/4 tsp. dried Mexican oregano
Secure each onion slice horizontally with a wooden pick and brush both sides with oil. Season the onion slices with salt and pepper and grill with the chiles and bell peppers on an oiled rack set 5-6″ over the glowing coals, turning them occasionally, until soft and charred, about 20 minutes. Wearing rubber gloves, peel, seed and devein the chiles. Peel the bell peppers and discard the seeds and ribs. Cut chiles and bell peppers into strips.
Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast the garlic, turning it occasionally to ensure even roasting, until browned and soft throughout, about 25-30 minutes. Discard the garlic skin.
In a small heavy skillet dry-roast the oregano over moderate heat until fragrant & beginning to brown, shaking the skillet occasionally, about 2 minutes. In a bowl mash together the oregano, garlic, and salt and pepper to taste. Add the onion slices, separated into rings, the chiles and bell peppers and toss to combine well.
Yields 4 servings.
Makes a great taco filling, as well as an outstanding accompaniment to grilled meats.