Pepper School: The Poblano
Welcome to Pepper School, take a seat. Today we will be learning about the Poblano pepper.
The Poblano pepper is a mild, dark green pepper packed with flavor, but not too much heat. When the fresh pepper has been dried, Poblanos are then called Ancho Chiles.
Heat Level? The heat level of the Poblano is about 1,500 Scoville Heat Units, that’s a mild heat. For reference, a jalapeño usually comes in at over 3,000 Scoville Units.
The Poblano is said to have been first grown in the city of Puebla, Mexico, home to Mole Poblano. These medium-sized peppers can usually grow up to 6 inches long. They bring big flavor to recipes, especially when their thick outer skin has been roasted or charred to perfection. Once fully ripened and then dried, the Poblano’s name changes to the Ancho Chile, which is said to be the most popular dried pepper in the world.
Besides being used in moles, Poblanos are often used to make rajas, chile rellenos and other stuffed pepper creations. We think Poblanos pair great with cheese dishes! The dried Ancho is usually seen whole or ground into a powder for cooking. Along with the Guajillo and Arbol, the Ancho is considered a part of the “holy trinity” of peppers in Mexican cooking.
The Poblano has green, earthy notes, similar to a crunchy bell pepper, but with a hint of spice. Once dried, the Ancho brings a nice smoky flavor to a dish, again without much heat.
Which of our recipes use the Poblano Chile? You can find it used in our:
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