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Apr 27, 2009 02:08 PM

whole canned green chiles for rellanos (from LA Times recipe)

does anybody know where to buy the canned whole green chiles for the El Cholo Chile rellanos recipte that was in the LA Times a few weeks back? Does Vons have them? Jons? Anybody?

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  1. Why used canned? Why not use fresh anaheim or poblano or dried and reconstituted pasilla chilies - any one of which will taste better than canned, and it's really not all that difficult to use them.

    1 Reply
    1. re: estone888

      dude, i'm following that El Cholo recipe to the letter!
      Seriously, i've done Rellenos before with Anaheim, but I'm curious about this version and happy to not roast, peel, seed the peppers

    2. They're Ortega whole green chilie in a can. Virtually everybody has them.

        1. Albertson's on Hillhurst sells Hatch Brand, which are from New Mexico, whole poblano chiles.

          9 Replies
          1. re: Burger Boy

            They have Hatch in a can??? Or the fresh ones?

            1. re: JPomer

              Hatch Brand from New Mexico in a can. I have seen them at Albertson's and 99 cent stores. Albertson's has several of the Hatch Brand products, enchilada sauce, frozen fresh roasted chiles, etc.

              1. re: Burger Boy

                I'll check that out. Thanks, Burger boy

              2. re: JPomer

                hatch brand chiles are not the same as poblanos. but they are the same as ortega, which is what el cholo uses.

                1. re: FED

                  The Hatch Brand Chile Co. makes a canned poblano. I do not think there is a Hatch chile per se, most likely you are referring to a New Mexico chile which are available in Hatch New Mexico and other regions. The Hatch Brand also sells canned New Mexico chiles and frozen roasted ones.

                  1. re: Burger Boy

                    I think New Mexico peppers and Anaheim peppers are the same thing just a different name.

                    I go to NM a lot. But here:

                    1. re: Hershey Bomar

                      I am pretty sure New Mexicans bring more heat, or can and also come in reds. Never seen a hot Anaheim, have you?

                      1. re: Burger Boy

                        Green peppers turn red right... turn hotter... The thing about peppers is that the same seeds grown in different soil, climate, elevation, etc will produce a different pepper. In NM peppers change from valley to valley. They even look different.

                        1. re: Hershey Bomar

                          i've spent quite a bit of time learning about this. new mexican chiles, which are most of what is grown in Hatch, are genetically similar to anaheims, but not at all the same ... if that makes sense. anaheims usually have about as much heat as a bell pepper. new mexican chiles can lift the hair off your head. that said, they vary quite a bit, depending, as hershey points out, on soil, climate, elevation, etc., but also on land race, which is a term plant geneticists use to describe specific varieties that have developed due to the replanting of saved seeds over generations (plant or human). as the best examples are chosen to be replanted, subtle genetic shifts become pronounced.
                          new mexican green chiles will become red chiles as they mature, but that doesn't mean they become hotter. from everything i've read, the capsaicin content is pretty much set at fruiting.

            2. Until I migrated from NorCal many years ago, all the chiles rellenos I encountered were made with Ortega canned chiles, stuffed with cheese and fried in a puffy batter. That's also how I learned to make them, and except for a very few superior examples I've had that's how I prefer them. I will second the nomination for Smart & Final as the best choice for big cans of the Ortega brand - always there and always cheap - and thank Burger Boy for the news that Albertson's carry Hatch. Having none of those stores in my immediate vicinity has made me forget how well-endowed they are in the Mexican(ish)-foods department.