Food

Food Information

Peppers/Chiles

POBLANO

One of the most popular fresh chiles used in Mexico. Dark green, with a purple-black tinge, tapering down from the shoulders to a point. Measures about 4 to 5 inches long and 2 1/2 to 3 inches in diameter. Thick fleshed; varies in strength between medium and hot. It is mistakenly referred to as a pasilla in California, even though the pasilla is a different type of chile altogether (see Pasilla in the dried chile section ). The green poblano is always used cooked or roasted and never eaten raw. Roasting gives the poblano a fuller, smoky, more earthy flavor. Poblanos that are very fiery should be seeded and deveined. This chile is favored for making chiles rellenos or any other stuffed chile dish because of its size and the thickness of the flesh. Also good as rajas, or made into sauces, especially moles and pipians.

Where: Puebla region, central valley of Mexico, and California
Heat: 3