Research-verified
Poblano
Capsicum annuum
Dried, it’s Ancho
A broad-shouldered chile used fresh for roasting and stuffing, and dried as ancho.
Medium
1,000–2,000 SHU
- earthy
- smoky
- cited
- Flavor
- Green, earthy, gently sweet.
- Origin
- Mexico
- Best uses
- Rellenos, roasting, sauces, ancho cooking.
- Days to maturity
- 75-95
How the heat plays out
Builds gradually, climbs to a low peak, and fades quickly, felt across the mouth. Warm, savory
In the kitchen
- Fresh
- Broad, thick flesh supports stuffing.
- Dried
- Transforms into ancho, gaining dark dried-fruit character.
- Roasted
- Excellent roasted and peeled.
- Fermented
- Can be roasted before blending.
Substitutes
Compare all
Sources
- Pásele pásele chiles Biblioteca Angelopolitana / Gobierno Municipal de Puebla
- Ahora es cuando chile verde, le has de dar sabor al caldo Secretaría de Agricultura y Desarrollo Rural
- Ventura Garden to Table Series - Peppers UC Master Gardener Program of Ventura County / UC Agriculture and Natural Resources
- Pepper Production in Miami-Dade County, Florida Qingren Wang, Shouan Zhang, Yuncong Li, Dakshina Seal, Waldemar Klassen, and Teresa Olczyk / UF/IFAS Extension