Roasted Poblano Chilies

Notes: Fresh poblano chilies, often mislabeled pasillas, are easy to identify because they are very dark green. If you can't find poblanos, use green New Mexico chilies, which are also called California or Anaheim chilies. If making ahead, cover and refrigerate chilies up to 2 days; freeze to store longer.

This recipe goes with Christmas Posole

Yield: Makes about 1 1/3 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 4.1%
  • Protein: 2.2g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 10g
  • Fiber: 1.6g
  • Sodium: 7.7mg
  • Cholesterol: 0.0mg


  • 1 1/3 pound poblano chilies


  1. 1. Rinse about 1 1/3 pounds fresh poblano chilies and pat dry. Lay in single layer on a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning as needed to char skin on all sides, about 10 minutes. Let stand until cool.
  2. 2. Pull off chili skins and discard. Remove and discard stems and seeds. Chop chilies.
  3. Nutritional analysis per 1/3 cup.
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