Well, I’ll try that next time and see. (Making sure to wear rubber gloves when I touch the peppers. Advice to chili noobs: Always wear gloves when handling or chopping any fresh pepper hotter than a bell pepper – even if it’s something comparatively mild, like an Anaheim or New Mexican or poblano.)
I don’t put chipotle in my green chile, because I find it’s overpowering. I want to taste the chiles and/or tomatillos, not necessarily smoke.
Also, I have a metric ton of smoked chicken stock in my freezer (I happen to have a friend who owns a BBQ place who gave me a bunch of carcasses from his smoked chickens), so if I want smokey flavor, I go with that.
As everyone else said, roasted chiles taste different. Yum Yum Yum.
LadyFoxFyre is from the land of Green Chili and once made me an awesome meal of it a few years back. Maybe she’ll do a vanity seach and share her recipe here.
That was a side discussion about a Penzey’s product, not part of anybody’s green chile recipe. Just sayin’.
Oops, I guess I misunderstood. I’m working on about 3 hours sleep today…
My technique:
Roast about 10-12 Poblano peppers under broil in the oven until the skins burn and blister. Sit them in a plastic bag for 15 minutes and let them sweat, when cool enough peel off the skins. Keep the seeds.
Dice the pork and sautee in a pan with a large chopped onion, and 3 cloves of minced garlic. Cook until pork is done and onions are translucent.
Chop peppers and add to pot, also largely chop 6-7 large tomatoes and add to pot. Let it all boil down for about 30 minutes and stir occasionally. Add salt and pepper to taste.
Use chili to drown a burger, slather over a bean burrito, dip chips in, or just add a big chunk of sour cream and eat like stew.
It’s a pretty simple recipe but very very good.
LOL …sorry! Nobody wears gloves here when they handle chiles. When I read that it always makes me chuckle.
Obviously no contact lenses wearers in your group. That’s the danger from capsicum oil.
Where’s “here”? I’ve spent time in New Mexico, chile capital of the country, and I can assure you that people wear gloves there.
Or goes to the bathroom. I hear it’s worse for men than women.
Look, Ma, no hands!
IME, when I forget the gloves my hands burn for hours afterwards. Even rinsing them in milk doesn’t help.
Nobody in my circle wears gloves preparing chiles, either, but none of us really has sensitive skin or anything. I roast and peel habaneros all the time without any protection. However, I also don’t wear contacts when I’m dealing with chiles. Twice I’ve forgotten to thoroughly wash my hands after peeling some habaneros or Thai chiles and it was a minor miracle I managed to get the contacts out of my eyes. My eyes practically glued themselves shut…and then there was the next day putting the contacts back in, which I thought were clean, but not quite. Ouch.
Tried making a batch of chili with roasted fresh peppers (4 poblanos, 4 jalapenos, 8 Anaheims)! Delish! 
Lotta extra work, though.
I keep meaning to return to this thread, but have to admit that I put the roast back in the freezer before it thawed. Just got distracted by other things. But I intend to incorporate some of these suggestions soon.
Will you be using tomatillos? Don’t think I’ve ever tried chili (or anything else) made with tomatillos, but apparently they’re a standard ingredient in chili verde.