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.

Rich, earthy with mild heat

Chile rellenos, mole sauces, rajas, Mexican cuisine