A large, delicious, and reliable pepper known as poblano is among our favorites, but it takes a bit of work to enjoy them at their roasted best.

Roast the peppers and aromatics: Preheat oven to 425 degrees. On a rimmed baking sheet, toss poblanos, tomatillos, shallots, garlic and half the jalapeño with 1½ tablespoons oil, ½ teaspoon ...

What I do like about mole poblano is the mixture of two dried chillies, mulato and pasilla, which gives the sauce a dark roasted fruitiness with just a hint of heat. Toast the chillies in a frying ...

2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers) 3 large tomatoes , deseeded and roughly chopped 250g/9oz fresh white crab meat ...

Hearty and flavorful enchiladas stuffed with roasted poblano peppers, black beans, and a rich homemade sauce. 1) Roast poblanos - Char poblanos over an open flame or broil in the oven until blackened.

Her words came to mind more than a few times as I embarked, in my equally compact kitchen, on the preparation of mole poblano ... add the chiles and roast, pressing with a spatula, until fragrant ...