Cook over high heat until skin is charred, turn peppers while cooking
so entire pepper becomes charred.
Continue until
the entire pepper is charred.
Meanwhile, roast your poblano peppers: Place peppers on a baking sheet and place under hot broiler until very black, turning once to ensure
the entire pepper is blistered and blackened.
Rotate around until
the entire pepper is blackened then set aside to cool.
Be warned, using
the entire pepper made this broth very spicy.
Keep an eye on them as they start to char, keep turning them so that
the entire pepper cooks evenly.
He will eat
an entire pepper or even boiled edamame.