Seal the roasted chiles in gallon-size resealable freezer bags and place them in the freezer. These are easy to take out and defrost in minutes, and the skin just falls off. I ended up taking home two bags of my mom's chile. I set my mom's in my fridge, and then bagged my chile from Gus Wagner's and set them in the freezer. I really need another freezer.
Chile keeps in here for quite some time.
I cannot imagine life without some frozen green chile waiting for me. It's like heaven in a resealable bag. And when it comes time to cook 'em up, try my mom's killer chile relleno casserole below. Slit the chiles and layer them. First, though, parboil the pork in water with garlic salt.