medium-hot poblano pepper
Poblano peppers are low in calories and rich in vitamin C, vitamin A, and antioxidants, with a moderate content of capsaicinoids contributing to their mild heat.
About
The poblano pepper (Capsicum annuum var. poblano) is a large, heart-shaped chili pepper native to the state of Puebla, Mexico. It measures 3-4 inches in length and features a dark green skin that ripens to deep red or brown when mature. The flesh is thick-walled and relatively mild, with a subtle smoky, slightly sweet flavor and moderate heat ranging from 1,000 to 2,000 Scoville Heat Units. When dried, the poblano is known as an ancho chile, developing a deeper, more complex flavor profile with notes of dried fruit and tobacco.
The pepper's name derives from its origin in Puebla, where it has been cultivated for centuries. Its thick flesh makes it ideal for roasting and stuffing, distinguishing it from thinner-walled pepper varieties. The poblano is widely used in Mexican cuisine and has become increasingly common in North American kitchens.
Culinary Uses
The poblano's thick flesh and moderate heat make it particularly suited to roasting, charring, and peeling, a preparation that mellows its flavor and renders the skin removable. The roasted poblano is iconic in chiles rellenos, where it is stuffed with cheese, meat, or vegetables and topped with sauce. Rajas con queso (strips of roasted poblano with cream and cheese) is a classic Mexican preparation. The pepper is also used fresh in salsas, sliced raw into salads, or incorporated into soups and stews. Its versatility extends to North American cuisine, where it appears in Southwestern and fusion dishes. Roasting over an open flame or under a broiler is the preferred preparation method, followed by steaming in a plastic bag to loosen the skin.