Poblano Pepper

Poblanos are broad, dark-green Mexican peppers with earthy flavor and mild-to-medium heat. When dried, they are called ancho chiles.

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How it compares to Bell peppers

Poblanos are hotter and more deeply flavored than bell peppers, yet far milder than Thai chiles. Roasting coaxes out their natural sweetness.

Storage & handling

Heat varies from pepper to pepper, so taste cautiously.
Use gloves if sensitive to chile oils and avoid touching your face.
Charred skins may be peeled for a smoother texture, but the pepper must not be rinsed excessively or it will lose flavor.

Good to know

Dry a poblano and it gets a new name the ancho chile, one of the most-used dried chiles in Mexican cooking.
They're the pepper behind chiles en nogada, a festive dish styled in the colors of the Mexican flag.
Heat varies a lot from pod to pod, so an occasional poblano will surprise you with real kick.

3 Ways to Cook Poblano Pepper

Roasted Chile RellenosRoasted poblanos stuffed with cheese and baked in tomato sauce.+

Ingredients

6 poblano peppers
2 cups shredded melting cheese
2 cups tomato sauce
1 teaspoon cumin
1/2 chopped onion
Oil
Salt

Instructions

Char the poblanos under a broiler or over a flame, turning until blistered.
Cover for 10 minutes, then peel gently and cut a slit in each pepper.
Remove the seeds while keeping the peppers whole.
Fill with cheese and place in an oiled baking dish.
Season the tomato sauce with cumin and onion and pour it around the peppers.
Bake at 375°F for 20 to 25 minutes until hot and melted.

Recipe adapted from Mexico in My Kitchen

Creamy Roasted Poblano SoupA smooth, smoky soup with roasted peppers, potato, and corn.+

Ingredients

4 roasted and peeled poblanos
1 tablespoon butter
1 chopped onion
1 diced potato
3 cups broth
1 cup corn
1/2 cup cream
Salt

Instructions

Melt butter and cook the onion until soft.
Add potato and broth and simmer until the potato is tender.
Add roasted poblanos and half of the corn.
Blend until smooth, then return to low heat.
Stir in remaining corn and cream, warm gently, season, and serve.

Recipe adapted from Pati Jinich

Poblano and Corn TacosSmoky roasted poblano strips and sweet corn tucked into warm tortillas.+

Ingredients

3 roasted poblanos, sliced
2 cups corn kernels
1 sliced onion
1 tablespoon oil
1/2 teaspoon cumin
Salt
8 tortillas
Lime
Cheese or avocado

Instructions

Heat oil and cook the onion until lightly browned.
Add corn and cook until golden in spots.
Stir in poblano strips, cumin, and salt.
Warm the tortillas.
Fill with the poblano mixture and top with lime, cheese, or avocado.

Recipe adapted from Rick Bayless

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