The Poblano is a very mild chile pepper originating in the State of Puebla, Mexico. 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 colour, but eventually turns a red so dark as to be nearly black. It can be prepared a number of ways, commonly including: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. It is particularly popular during the Mexican independence festivities, as part of a sophisticated dish called Chile en Nogada, this very well may be considered as one of Mexico's most symbolic dishes by its nationals.
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 flavouring recipes.
- Heatscale: 3/10
- Flavour: of dried fruit with a hint of tobacco and a little coffee.
- Use: in soups, sauces and stews, can also be stuffed or cut into strips (rajas). Essential for Mole Poblano
Another variety of dried poblano, which is darker in colour, sweeter in flavour, and softer in texture, is called a Mulato chile.
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