• Oven Roast – Oven or broil roasting
  
• Oven - When roasting poblanos in the oven, they blister more than char, which is perfect for easy peeling of the skin for some Mexican dishes like chile rellenos or chiles en nogada.
• Place poblanos on a parchment-lined baking sheet
• Preheat oven to 400° F degrees. Roast for 30-40 minutes, turning after 20 minutes for even roasting.
• Broil - Set the oven to broil. Place whole poblano peppers on a lightly oiled baking sheet 6 inches from the broiler element, and broil about 5-10 minutes, or until skins are thoroughly blackened, flipping every couple minutes. Remove peppers from heat.

Pan roast – Cast iron or comal 

• Heat a cast-iron skillet or comal over medium-high heat

  •Pan-roast the whole poblano peppers until all sides are blackened and blistered, about 10 minutes (I recommend turning the stove vent on for any smoke or chile fumes). 

  •Make sure to rotate the peppers throughout the cooking
  

Stovetop (Open Flame) – Open flame on a gas range

• Place poblano pepper directly over an open flame. Use tongs to flip the pepper occasionally, until the skin blackens and bubbles, it will start to bubble in 2-3 minutes.
  

After roasting

• Place the peppers into a bowl and cover them or a gallon storage bag. Let the peppers sweat for 10-15 minutes.

   Remove as much of this blistered skin off the pepper as you can. Don’t worry about leaving some of the charred skin on, that will add flavor!