They are great all ways. I believe this is the pepper used to make Chile Rellenos. Slow roasted some in the smoker along with some turkey and hocks a couple months back. Finished in the dehydrator. I like to grind up the dried poblanos in the spice mill (MrCoffee) and add to food as “chile powder”, or to make salsa. Fantastic flavor!
They are great to use in pepper beers. Plenty of flavor and aroma and just a slight touch of heat. I roast mine and remove the char prior to adding in the keg or at the end of fermentation. (Note that I didn’t say “secondary?”) Three or so for 5 gallons, usually best in a not-so-bitter style of beer.
1 on the chile rellenos. One of my favorite dishes to make with peppers. If you roast them up and skin, empty them then stuff with shredded cheese you can freeze them like that for a quick chili relleno meal at some later date. Just have to whip up the batter and fry.
Looks tasty!! mmm… you’re right those are specially for chile rellenos and also you can try with Anaheim Chiles or California Chiles. These are the same to us but diferent names… damn im hungry now!
My house poblano beer is a strong witbier with peppers added in the keg. 50% pils malt, 40% wheat (the most recent used flaked wheat) and 10% flaked oats. Mash low (149F), low IBU’s, maybe 15 using Cascades, at knock out add citrus peel, Indian coriander and a touch of chamomile. After fermentation add three torched and peeled poblanos and if you want a bit more heat, maybe a half a habanero in five gallons.
I know this is fairly vague, but I change this every time I make it and it always turns out nice.
Never had a chile beer. Poblanos have a rich flavor so it’s good to know they do well in brew. Not a scorcher mind you, IMO as a neophyte I want a little heat build up by the end of the glass and some salivating but not burning lips, tongue and esophagus.
Out here we use Big Jims for rellenos. The farm I buy my bushels of chiles from grows great poblanos also. We use them for stuffing with ground pork and squash, and just like I’d use any other chile.
I have to say the Hatch chiles looked kinda weak this year corky. They were very pale and thin fleshed. Am I just misremembering or does it have something to do with the drought?
Put everything in a blender and blend until smooth. Then add water until you reach your desired consistency. Salt to taste (usually at least 1-2 tsp). It should be a nice brick red color.
We got a small bag of excellent Hatch chiles a couple of weeks ago-really thick fleshed and hot enough for what we needed them for. This next weekend I’ll go to our local farm and get a bushel, but I have no idea how their crop will be.
I’m going to buy a bunch of poblanos to smoke. Anchos are smoked poblanos and they make great chili.
Poblano peppers are delightful. I’d like to try them in a beer recipe someday.
I especially like them roasted and stuffed with potatoes and cheese or sausage, mushrooms and cheese. They are one of my favorite peppers. I also like to smoke them along with pork or steak. The recipes are unlimited and they are good for you.
Here’s one to try:
Roasted Poblano Salsa
6 poblano chiles
1 pound tomatoes, coarsely chopped (2 cups)
1/2 cup finely chopped sweet onion
1/4 cup chopped pitted green olives
3 tablespoons coarsely chopped cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Salt and freshly ground pepper
Roast (or smoke) the chiles until charred. Skin, stem and seed the chiles, then dice. Combine the chiles with the tomatoes, onion, olives, cilantro, olive oil and lime juice. Season with salt and pepper.
Olives. OLIVES!? Salty, briny, bitter. What do they bring to the salsa party? Not 'gainst it mind you just uhhh trying to get my head around the idea…
I’m gonna do ribs today and have some poblanos. I will try the “stuffing and roasting” since doing a batter and frying them will be too much work. And heavy. Do you par roast them before stuffing?
I roast them black and then sweat to get the skins off. The skins are not so much in my opinion, at least when doing rellenos I find they prevent the batter from sticking. but if you are roasting them whole it might not matter so much, in that case I would make sure the stuffing is cooked and hot and then just go. course roating the peppers first makes it easier to stuff them.