Poblano Pepper

The poblano (Capsicum annuum) is a mild chilli pepper originating in the state of Puebla, Mexico. Dried, it’s known as ancho or chile ancho, from the Mexican Spanish name ancho (“wide”) or chile ancho (“wide chile”). Stuffed fresh and roasted it’s popular in chile rellenos poblanos.

A fresh poblano chile

A fresh poblano chilli


A dried poblano is called a “chile ancho”

Photo Credit : By User:CarstorOwn work, CC BY-SA 2.5, Link

While poblanos are inclined to have a gentle flavour, sometimes and unpredictably they’ll have significant heat. Different peppers from the identical plant have been reported to range considerably in warmth intensity. The ripened red poblano is considerably hotter and more flavourful than the less ripe, green poblano. Poblano peppers register between 1,000 and 2,000 Scoville heat units on the Scoville Scale.

A closely related variety is the mulato, which is darker in colour, sweeter in flavour, and softer in texture.

Poblano Chilli Usage

Preparation methods include: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. It is especially common through the Mexican independence festivities as a part of a dish known as chiles en nogada, which incorporates green, white, and red ingredients similar to the colours of the Mexican flag. This could also be considered one of Mexico’s most symbolic dishes by its nationals. It can also be often used in the widely found dish Chile Relleno. Poblanos are common in the United States and might be found in grocery shops within the states bordering Mexico and in city areas.

After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by both canning or freezing. Storing them in airtight containers keeps them for several months. When dried, the poblano becomes a broad, flat, heart-shaped pod; from this kind, it’s usually ground into a powder used as flavouring in numerous dishes.

“Poblano” is also the word for an inhabitant of Puebla, and mole poblano refers to the spicy chocolate chilli sauce originating in Puebla.

Availability and Substitution

Depending on where you live they may be available at your local supermarket. Otherwise look for them in your local farmers market. Seeds are readily available online to grow your own.

Substitutes :

  • Anaheim – Like poblanos, these are great for stuffing.  Since they have a tougher skin, you may want to char, steam, and peel them first.
  • Capsicum (bell pepper) – for stuffing, milder in flavour
  • canned chilli peppers – preferably fire-roasted
  • Serrano pepper, which are hotter

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