Poblano

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Poblano pepper
Poblano pepper
Sold under the name pasilla, this fresh poblano, when dried is called ancho
Sold under the name pasilla, this fresh poblano, when dried is called ancho
A dried ancho chili
A dried ancho chili

The Poblano is a very mild chile pepper. One of the most popular peppers grown in Mexico, the plant (of the species Capsicum annuum) is multi-stemmed, and can reach 25 inches in height. The pod itself is about three to six inches long, and about two to three inches wide. An immature poblano is dark purplish green in color, but eventually turns a red so dark as to be nearly black. It can be prepared a number of ways, commonly including: dried, breaded and fried, stuffed, or in sauces called moles.

After being roasted and peeled (which improves the texture by removing the waxy skin), it can be preserved by either canning or freezing. Storing Poblanos in airtight containers will also suffice for several months.

When dried, this pepper becomes a broad, flat, heart-shaped pod called an Ancho chile (meaning "wide" in Spanish), often ground into a powder used for flavoring recipes.

Another variety of dried poblano, which is darker in color, sweeter in flavor, and softer in texture, is called a Mulato chile.

"Poblano" is also the name of an inhabitant of Puebla, Mexico.

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