A variety of chile pepper (Capsicum annuum) originating from the area around Pueblo, Mexico. Poblanos are large and meaty, with an average being about 5 or 6 inches long and 2 or 3 inches wide, but they can be larger. They taper to a bit more of a point than the standard bell pepper.

Poblanos have a good flavor and a little bit of spiciness -- they are milder than jalapeños, but definitely spicier than bell peppers. In their green state they are stuffed to make chiles rellenos, and cut into strips to form the rajas in some Mexican dishes. When they ripen they turn red; these are allowed to dry, and are called Ancho chiles when in that form. Anchos can be roasted and ground up as an ingredient in molé poblano.

The outer skin of poblanos varies in thickness, but even when thin is very tough and plastic-like. Therefore, when preparing the green poblano pepper, it's a good idea to remove the skin before using them in your dish.

Log in or registerto write something here or to contact authors.