if you like the smoky and spicy flavor of chipotle, feel free to add chipotle in adobo to taste or chipotle powder. Cut back on the smoked paprika or it might get too smoky.
To roast peppers (poblanos and bell pepper): place peppers over a gas flame. Using tongs to hold the peppers one at a time, blacken the skins lightly (don’t char the living daylights out of the flesh.) Place the blackened peppers in a bowl and cover the bowl for a few minutes to help them soften. When cool enough to handle, peel the peppers (I like to use a paper towel), discard the seeds and coarsely chop. Do not rinse the peppers under water or you’ll rinse off the flavor.
To roast peppers in the oven: Preheat the broiler to HIGH and position a rack 6 inches below the heat source. This is usually the second level. Place the whole peppers on a baking sheet (do not line with parchment or it will burn) and broil until blistered and blackened on all sides, turning every couple of minutes. Set aside in a bowl and cover for at least 15 minutes, or until cool enough to handle. Remove the skin and seeds.
This recipe can be made in advance and transferred to a slow cooker on the warm setting to keep warm for a few hours.