Poblano
Mild chili from Puebla, dried as ancho, used in chiles rellenos.
The poblano is a mild chili pepper from Puebla, Mexico, belonging to the species Capsicum annuum. When dried, it is known as ancho or chile ancho, named for its wide shape. It is notably used in chiles rellenos poblanos, where the fresh pepper is stuffed and roasted.
Quick Facts
- Species
- Capsicum annuum
- Origin
- Puebla, Mexico
Facts from the source article.
Growth
The plant has multiple stems and can reach 25 inches in height. The fruit measures 3 to 6 inches long and 2 to 3 inches wide. Immature poblano peppers are dark purplish green, while mature fruits turn a red so dark it appears nearly black. They grow in hardiness zones 10–12, prefer full sunlight, and require a soil pH between 7.0 and 8.5. Germination needs soil temperatures of at least 64 °F (18 °C), and the total time from seed to harvest is about 200 days. Additional support may be needed for the fruits during late summer harvest.
Use
Poblanos are prepared dried, stuffed, in mole sauces, or coated in whipped egg (capeado) and fried. They are especially popular during Mexican independence festivities in chiles en nogada, a dish with green, white, and red ingredients reflecting the Mexican flag. The pepper is also common in chile relleno. In the United States, poblanos are found in grocery stores near the Mexican border and in urban areas. After roasting and peeling to remove the waxy skin, they can be preserved by canning or freezing, lasting several months in airtight containers. Dried, the pepper becomes a broad, flat, heart-shaped pod called chile ancho, often ground into powder for flavoring. The term "poblano" also refers to an inhabitant of Puebla, and mole poblano is the spicy chocolate chili sauce from that region.
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