Poblano Chile Pepper
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Poblano Chile Pepper
© Denzil Green
The Poblano plant generally grows about 2 feet (60 cm) tall, and starts flowering about 6 weeks after sowing. It produces shiny, dark green chile peppers about 4 inches (10 cm) long, about 2 1/2 inches (4 cm) wide, tapering to a point at the far end, with thick, fleshy walls. Poblano Chiles have a relatively mild heat. Their size and thick sides make them easy to stuff. Their milder heat will not overwhelm other tastes. In fact, most recipes for stuffed chile ("chiles rellenos") will suggest you use Poblanos.
Poblanos are never eaten raw; they are always cooked. Most of the Poblanos grown in Mexico and the United States are roasted and peeled, and then canned or frozen. When dried, Poblanos are flat and wrinkled. But here's the catch: when dried they are not only called something different, but they are called two different things.
Anchos are Poblanos that have been allowed to ripen until red. They dry out to a blackish-brown. When rehydrated, they are a dark brick red colour and have a dusky flavour.
Mulatos are Poblanos that have been allowed to ripen until dark brown. They dry out to a blackish-brown and remain that colour after rehydrating. The flavour is a bit sweeter than anchos, having undertones of chocolate.
The heat level is 2,000 Scoville units.
See Also: Ancho Chile Peppers, Mulato Chile Peppers
Other entries for: Chile Peppers
Anaheim Chile Peppers, Ancho Chile Peppers, Cascabel Peppers, Cascabella Peppers, Cayenne Peppers, Chilhuacle Chiles, Chipotle Chiles, Green Chile Peppers, Güero Chiles, Habanero Chile Peppers, Jalapeno Peppers, Lombok, Malagueta Chile Peppers, Mulato Chile Peppers, New Mexico Chile Peppers, Pasilla Chile Peppers, Purira Chile Peppers, Red Chile, Rocotillo Chiles, Rocoto Peppers, Scotch Bonnet Chiles, Scoville Units, Serrano Peppers, Shishito Chiles, Smoked Chiles, X-cat-ik Chiles, Yellow Chiles
Other entries for: Peppers
Peppadew Peppers, Sweet Peppers
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Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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