"Here's a hint for anyone having trouble looking for any of the chili powders Bobby commonly uses...try looking in your 'Mexican Food' aisle at your local grocery store for the whole, dried chilies in plastic bags...you can grind the pods in a coffee bean grinder and seal them up in a jar. I've been grinding my own anchos for years, and I've also found the pasilla and chili de arbol pods - just keep a seperate grinder for your chili pods, and have fun...for better flavor, lightly toast the dried pods in a cast iron skillet on both sides for a few minutes.

"This recipe is incredible...be careful of the chilies, however; I've used some that were a little too hot - if the heat bothers you, you may want to substitute Anaheim chilies for the poblanos. As a matter of fact, ALL the recipies from this episode are just killer.