I have two poblano plants, and I've dried just about every pepper I've harvested. What I do is wait until I have 8-12 red peppers harvested, split them in half and remove the seeds, and then place them in my oven using the lowest 'warm' setting -- 145F. I have a pizza stone, so they don't fall through the racks, but I'm sure tin foil would work just fine. After drying in there all day, they'll be soft and still a bit moist. I take them out and place them out of the way in a bowl where they can continue to dry in the open air. Eventually, they'll be as dry as other dried chilies. To make chili with them, just throw them in a blender with onion, garlic, cumin, etc. (with a little water to get things going) and use that instead of chili powder.

I used to roast mine in the oven and steam then peel and deseed as mentioned in previous comments. I also found this difficult as the peppers tend to get slimy and fragile. Recently I found a video on you tube that solves this problem. "How to roast a poblano pepper with a propane torch." This method takes more labor at first than just Throwing the peppers in the oven but in the long run it pays off because you don't have to be as careful when deseeding. Furthermore it's just downright fun! After steaming in a paper bag for about 10 minutes You can just lightly rinse the pepper and rub with a paper towel to get the blackened skin off. The peppers remain slightly flexible but firm, allowing for easy removal of seeds as the torch will not really cook them which makes them slimy and fragile. The only real drawback here (and it's a big one) is that there is a danger of burning yourself or starting a fire so please use extreme caution! After deseeding, pat dry. I dust the peppers lightly inside and out with flower, stuff with Monterey Jack, dip in a whipped egg batter and deep fry in my wok untill golden brown. I spoon or splash oil over the tops or flip them halfway to insure even cooking. On the egg batter- I put a bowl in the freezer, separate the egg whites, whip the whites with a hand mixer in the cold bowl with a dash of salt till fluffy like a mirange - then fold back in the yellows with just a few turns. I like to top them with sharp cheddar cheese and keep them in the oven on warm untill I have enough to serve. Serve with salsa and sour cream if desired. This is a lot of work ( a labor of love ) but it's fun to plan a dinner party around it and let the process become a source of entertainment and conversation! Plus your guests will be amazed at your skills and how delicious these little baby's are!

What you have are most likely mild green chiles. Chile nomenclature can be confusing and the produce guy has about a 50/50 chance of getting it right. Mexican chiles usually have two names, one for the fresh, green phase and another for the ripe, dried phase. Poblanos are fresh darl green chiles which are wide at the stem end and taper to a point. When ripe and dried they are called anchos. Pasillas are the dried form of chilacas. Chilacas are long, narrow, dark green fresh chiles. When ripe and dried, they are black and are called pasillas. From your description I am guessing you have chilacas and they were labeled pasillas. Chilacas would be OK as a sub for poblanos in most recipes. What are you making? Jim

Stacy, were your chicken breasts bone in and skin on? Here's one I like using poblanos. I don't remember where this recipe came from. Poblano Chicken Chowder 12 servings 1/4 cup olive oil 1 large carrot, chopped very fine 2 large onions, chopped very fine 1/2 cup chopped celery 8 cloves minced garlic 3 small poblano peppers, seeded and cut into 1/2-inch dice salt to taste 1/2 teaspoon white pepper 2 teaspoons ground cumin 1/2 teaspoon fresh thyme 2 tablespoons chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced shredded or chopped chicken 1/2 cup unsalted butter 1 cup all-purpose flour 1 cup heavy cream Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat for 5 to 7 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the the cream, and serve.