Poblano peppers are a type of chili pepper that originated from Mexico. They are typically used in Mexican cuisine and can be eaten raw or cooked.
What is chile poblano?
Poblanos (pronounced po-BLAH-no) peppers are a mild chili pepper type. They are as big as or bigger than a bell pepper, but they are skinnier and have a pointed tip, resembling fiery chile peppers like jalapeños. Poblanos are best peeled and seeded after cooking, which is easier to accomplish. They are inexpensive and frequently offered green for use in meals such as chile relleno, chiles en nogada, and rajas con crema. Ancho chile peppers are dried red poblano peppers.
Poblano peppers are endemic to the Mexican state of Puebla. The name comes from the region where they are produced, however they are also known as chile anchos in some stores.
Poblano peppers come in two varieties: red and green, with the red being substantially hotter than the green. In the overall spectrum of peppers, they have a milder flavor, but they are admittedly more hit or miss – some poblano plants yield hotter peppers than others.
When purchasing a poblano, there is always the possibility of receiving a pepper with a bit more kick than you were expecting if you go with the red.
The green poblano pepper is often considered mild.
Flavor & Spice Level
Poblano peppers are mild chili peppers with Scoville ratings ranging from 1,000 to 2,000. In comparison, jalapeño peppers may range from 2,500 to 10,000, with the average being approximately 7,000.
Poblanos are often offered green and unripe, which makes them exceptionally mild. They have a flavor comparable to a green bell pepper but with a bit more heat. Cooking poblanos softens them even more and turns them somewhat sweet.
Ripe poblanos are scarlet and spicy, as opposed to unripe green peppers. They’re commonly marketed dried as ancho chiles and provide a spicy, somewhat smokey taste to foods.
|% Daily Value*|
|Total Fat 1.4 g||2%|
|Saturated fat 0.1 g||0%|
|Cholesterol 0 mg||0%|
|Sodium 7.3 mg||0%|
|Potassium 409.9 mg||11%|
|Total Carbohydrate 9 g||3%|
|Dietary fiber 3.7 g||14%|
|Protein 2 g||4%|
Where to buy them
Poblano peppers are available all year at many supermarket shops, particularly in the southern United States. They are commonly imported from Mexico and are sold in Mexican marketplaces.
Poblanos are normally sold loose per pound, however they are occasionally packed. In the summer, seek for fresh poblanos among other chili peppers for local peppers. Look for fresh peppers that are vividly colored, firm, and devoid of blemishes and soft places, no matter where you buy them.
Dry poblano peppers, also known as ancho chilies, are available all year in the dried goods and spices area of Mexican shops and online.
How to use them
Chile rellenos is a popular Mexican dish made using poblanos. The peppers in this meal are packed with cheese, coated in an egg and flour mixture, then pan fried.
If you want a healthy alternative to fried chile rellenos, try this Baked Chile Rellenos dish.
Poblanos may also be used as a substitution for bell peppers in most meals if you want to add a little more spice. For a distinct, somewhat smokey flavor, try integrating them into some of your typical recipes.
Here are a few dishes using poblano peppers:
How to roast them (step by step instructions)
Roasting poblano peppers is a popular method of preparation. This brings forth more of their delicious flavor, and roasting helps to remove the skin.
There are various simple methods for roasting them. Allow your pepper skins to blacken, regardless of technique.
- Place the peppers directly over the flame of your gas burner.
- Broiler – using tongs, broil each side of the peppers.
- Char them in a skillet over high heat.
- Grilling peppers over charcoal produces a delicious smokey taste.
After the skin has darkened on all sides, place it in a plastic bag or wrap it in saran wrap for a few minutes to trap some of the heat.
Then, take the peppers from the bag and rub the skins off as best you can.
How to store
Unwashed, whole peppers can be stored in your refrigerator’s crisper drawer for up to two or three weeks. Just before usage, wash them. Roasted, peeled peppers can be stored in the fridge for up to three days in an airtight container. Raw, chopped, or roasted peppers can be frozen and utilized in prepared meals for up to three months. Dried (ancho) peppers can be preserved for up to a year in an airtight container in a dry, cold environment.
If you can’t get poblano peppers, Anaheim Chili Peppers are a great replacement. They have a little more heat and don’t have the earthy poblano flavor, but they’ll work in most recipes because they’re similar in size and pepper wall thickness.
Also, because poblano peppers are usually mild with only a hint of spice, you may use a tiny bell pepper or comparable sized sweet pepper for general cooking and stuffing, albeit the flavor will be different.
Choose jalapeño peppers for general cooking if you don’t mind a little additional heat.
Because jalapenos are smaller peppers, they are not suitable for producing stuffed peppers.