medium-size poblano peppers
Rich in vitamin C, vitamin A, and antioxidants; poblanos are low in calories (approximately 30 per pepper) and contain capsaicin, a compound with potential anti-inflammatory properties.
About
The poblano (Capsicum annuum var. annuum) is a large, heart-shaped chili pepper native to the state of Puebla in Mexico. The pepper is typically 3–4 inches long with thick-walled flesh and a deep green color when mature, ripening to dark red or brown if left on the plant. The flavor profile is mild to moderately spicy, with 1,000–2,000 Scoville Heat Units, featuring subtle smokiness and slight fruity undertones. Poblanos are less pungent than jalapeños but more flavorful than bell peppers, making them a versatile bridge between mild and hot chilies.
When dried, the poblano becomes the ancho chili, a staple in Mexican cuisine. The dried form transforms the pepper's flavor into deep, complex notes of chocolate, raisin, and earthiness, commonly used in moles and chile-based sauces.
Culinary Uses
Poblanos are quintessential in Mexican cuisine, most famously prepared as chiles rellenos—roasted and stuffed with cheese, meat, or vegetables, then topped with egg batter and sauce. They are roasted or charred to remove the thin outer skin and release their subtle sweetness, making them ideal for salsas, rajas (strips in cream sauce), and as components in enchilada sauces. In broader culinary applications, poblanos can be grilled, sautéed, or eaten raw in salads and slaws. Their thick walls hold up well to high-heat cooking and allow for substantial filling. The pepper pairs exceptionally well with cheese, corn, epazote, and cream-based preparations.