Steve2 in LA short ribs with chipotles and green chilis ?

[pam]

Okay, I've had this recipe for 2 years with your tweeks, but just tried it last week. My husband loved it, but I'm wondering how the changes I had to make affected it (i.e., should I go on or make a bigger effort to find the right chilis?). No pasilla peppers, so I guessed these were spicy and used one jalapeno and one long hot italian frying pepper (can you believe they don't tell you what kind of pepper it is?). Then no Anaheim peppers (can you tell I live in the suburbs in the Northeast?), so I guessed that these were less spicy, but not bell peppery, so I used poblanos. Were there better substitutions I could have made? I assumed that I didn't want to re-constitute dry peppers. It really was delicious. What do you think about using a chuck roast rather than short ribs?

 

[steve2-in-la]

You came SO close...

"Pasilla" and "poblano" are different names for the same pepper. http://en.wikipedia.org/wiki/Poblano
So you've already got those.

For the Anaheims, look for New Mexican Chiles http://en.wikipedia.org/wiki/Anaheim_pepper or another mild pepper. Hungarians would work as would those Italian sweet frying peppers.

I guess the only change you might notice is a little more vegetation in the sauce and a little LESS heat. Good luck!