Poblano

The poblano is a cultivar of Capsicum annuum, a mild to medium-heat chili pepper native to the state of Puebla in central Mexico. The name derives from Puebla, indicating its regional origin. It is widely used in Mexican and regional cuisines.

Fresh poblanos are dark green, broad, and heart-shaped, typically about 4 to 6 inches long. They have a mild to medium heat, roughly 1,000 to 2,000 on the Scoville scale, making them approachable for many palates. When fully ripe, they turn red or brown and develop a sweeter flavor. The dried form of a ripe poblano is called ancho.

Culinary uses center on versatility and stuffing. Poblanos are commonly roasted and peeled to remove their skin, then filled with cheese or meat mixtures for chiles rellenos. They are also essential in chiles en nogada, a dish featuring stuffed peppers in a walnut sauce. Fresh poblanos are used in sauces, stews, and sautéed dishes, while the dried ancho variety offers a deeper, smokier flavor for blends and moles.

Cultivation and availability: Poblanos are grown in Mexico and the southwestern United States and prefer warm, frost-free conditions with a long growing season. They are available fresh in many markets, and the dried ancho form is widely used in traditional Mexican cooking.

Nutritional notes: Poblanos are low in calories and provide vitamins A and C, fiber, and various minerals. Storage is best refrigerated when fresh; dried ancho peppers are shelf-stable for longer periods.