Roasted Chiles

Here's a pic of "roasted" Anaheims that I forgot was in my camera:















I say "roasted", because they were cooked in a dry non-stick skillet on the stovetop until charred. Then thrown in a plastic bag for a bit, skins peeled, seeds mostly removed, and cut into strips. Normally I use my little Weber grill to get that nice smoky flavor, but it was hot and humid and gross outside, and there was no way I was going to stand over glowing coals for 45 minutes.

They went into chili verde, made with pork ribs this time instead of diced boneless chops. I think it was better with the rib bones - more fat, but more flavor from the collagen and marrow.