Poblano is a relatively mild chilli pepper, although sometimes they can be unpredictable and give you a strong heat and aroma. They have a dark, thick, and green skin and are heart shaped, originating from the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, and it’s sometimes dried and smoked as well. We buy them from a Mexican store, and they are perfect for mole ( a traditional spicy chocolate chili sauce) or some salsas.
Also I usually grow poblano in my garden, but they are a smaller size than poblanos from a grocery store, but more tastier and aromatic. The problem is that Summer is short here, so most of the time we are buying poblano peppers.
Poblanos are ideal for stuffing. They can be fresh or roasted, which brings out the fruitier flavors of the pepper and makes it much easier in removing the skin. Here are some my recipes: Stuffed Chile Rellenos or Chiles en Nogada, which is popular dish during the Mexican Independence festivities. They can also be added into salad dressings or sautéed with onion and garlic to make salsas.
Poblano peppers can be frozen too, which then I usually roast them on a fire or dry pan on all sides, then peel them and afterwards put them in a container and leave the peppers in the freezer for a couple of months. These peppers can be easily used in recipes like “Creamy Poblano Rajas with Chicken” , “Zucchini, Corn, Poblano Rajas” or chilies and stews and etc.
More Poblano recipes in my blog: Chorizo Cheese Dip
Stuffed poblano peppers with rice, zucchini blossoms and chorizo