About Poblano Pepper
The Poblano Pepper is one of most important peppers in Mexican cuisine. Named after Puebla, Mexico, these large, heart-shaped peppers offer mild heat (1,000-2,000 SHU) with rich, earthy flavor. Dark green when immature, they’re most famous as pepper used in chile rellenos (stuffed peppers) and rajas (roasted pepper strips). When dried, poblanos are called ‘ancho chiles’ and are essential in mole sauces. The thick flesh holds up well to roasting, which brings out smoky, complex flavors. Roasted poblanos are often peeled and used in variety of Mexican dishes.
Flavor profile
Rich, earthy with mild heat
In the kitchen
Chile rellenos, mole sauces, rajas, Mexican cuisine
Growing information
- Difficulty
- Moderate
- Days to harvest
- 65-80 days
- Plant height
- 24-30 inches
Sources
- Website or article Know The Pepper — Ultimate Pepper Heat Database (opens in a new tab)
- Website or article Wikimedia Commons — Poblano Pepper.jpg (opens in a new tab)
Sources are added by editors when they verify a fact. Fields without a listed source are recorded from imports or model suggestions and shown as unreviewed until checked.
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Matches are rule based: same species and heat band first, then origin, then heat band. Compare with the top two →
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