Poblano peppers are mild chiles that grow green and become as they ripen.
Poblano peppers are mild chiles named for the Mexican state of Puebla where they originate. They are a staple of Mexican cooking, used in mole sauce, chile relleno and a traditional Mexican independence day dish called chiles en nogada. When they are dried, poblanos are called ancho chiles. Poblanos are often confused for mulato and pasilla peppers, but each variety is distinctive.
Physical Characteristics
Poblano peppers are long, heart-shaped peppers. Young poblanos are vibrant or dark green, and redden as they mature, becoming at their ripest stage. They can grow up to 6 inches long and 3 inches wide. The tough, waxy skin is usually removed for cooking. Because they are so wide, they are perfect for stuffing.
Growing Poblano Peppers
Poblano peppers are easy to grow. They thrive in warm climates like their native southeast Mexico. They are slow-growing, so plant them in the early spring for a summer harvest. The plants begin in pots, but they must be transferred to a garden once the seedlings reach about 5 inches tall. The plants need full sun, rich soil and good drainage. They are ready for harvest when they are large, dark green and glossy, but they can be left on the plant until they ripen to a dark red.
Dried poblano peppers are called ancho chiles. The peppers wrinkle and become black, resembling a raisin. Ancho means "broad" in Spanish, referring to the pepper's width when it flattens during drying. Drying ancho chiles is a method of preservation and flavor concentration. They can be reconstituted for cooking or ground into powder.
Chiles en Nogada
Chiles en nogada is a traditional Mexican dish often served for Mexican Independence Day, which falls on September 16, because it features the colors of the Mexican flag: green, white and red. It means "chiles in walnut sauce," and the sweet and savory dish includes fruits, nuts and pork stuffed in poblano peppers. The holiday meal includes an exhaustive list of ingredients and steps.
Chile Relleno
A more manageable dish is chile rellenos, poblano peppers stuffed with cheese and covered in a tomato sauce. Start by charring the peppers to remove the skin. Place four peppers under a broiler until completely black, then place in a bowl and cover with plastic wrap. When cooled enough to handle, peel away the charred skin. Slice them lengthwise to remove the seeds. Using 1 lb. of queso fresco, stuff the peppers and seal with toothpicks. Beat three egg whites until fluffy. Mix in three egg yolks and 1 tbsp. flour. Dip the stuffed peppers in the batter and fry in oil until golden brown. Simmer four Roma tomatoes in 1 cup water until soft. Stir in two chopped garlic cloves and 1 tbsp. chicken bouillon. Whisk together ¼ cup oil and 1 tsp. flour over low heat until brown; add the tomato sauce. Simmer 5 minutes and add 1 tbsp. oregano. Pour the tomato sauce over the fried chiles and serve.
Tags: tomato sauce, almost black, ancho chiles, called ancho, called ancho chiles, dark green