Sometimes I live a little on the edge. I've been known to remove those labels on pillows that say "do not remove under penalty of law". I've also "topped off" a few times at the gas pump.
And, making this wonderful dish last night, I wasn't able to remove every bit of skin on the poblanos and Anaheim peppers, but no one noticed. This recipe takes time — but it is so worth it. The flavors were new to me. I will come back.
Having some leftover brown and wild rice made it a little easier. I didn't use one of the standard ways to roast the chilies — 425 degrees for 20 to 25 minutes then put the whole chilies in a bag to steam before removing the skins under running water when they are cool enough to handle. This might have worked better than the method I used.
I cut each one in half lengthwise, seeded them, then flattened the halves skin side up on a baking sheet. I broiled them until they were somewhat blackened, but they didn't blacken evenly making it hard to get off all the skin. Don't let this part deter you. This makes a fantastic lunch for the next day.
Note: Tomatillos can be sticky when you peel off the skin — doing it under water is easier.