POBLANO PEPPERS - PEPPERS OF THE WEEK

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.  Preparation methods include: dried, stuffed, in mole sauces, or coated in whipped egg (capeado) and fried. After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by either canning or freezing.

Storing them in airtight containers keeps them for several months. When dried, the poblano becomes a broad, flat, heart-shaped pod; from this form, it is often ground into a powder used as flavoring in various dishes.

This dish is particularly popular during the Mexican independence festivities as part of a dish called chiles en nogada, which incorporates green, white, and red ingredients corresponding to the colors of the Mexican flag. This may be considered one of Mexico's most symbolic dishes by its nationals. It is also usually used in the widely found dish chile relleno.

FAQs — Poblano Peppers

Q: What are poblano peppers?
A: Poblano peppers are mild chili peppers that originate from Mexico. They are known for their large size, deep green color, and slightly earthy flavor. When dried, they are called ancho chiles.

Q: Are poblano peppers spicy?
A: Poblanos are considered mild chili peppers. On the Scoville scale, they range from 1,000 to 2,000 Scoville Heat Units (SHU), making them milder than jalapeños. Their heat is subtle and often balanced by their natural smokiness.

Q: How do you use poblano peppers in cooking?
A: Poblanos can be roasted, stuffed, grilled, or blended into sauces and soups. They’re famously used in dishes like chiles rellenos or poblano cream sauce. Roasting enhances their flavor and makes the skins easier to peel.

Q: How should poblano peppers be stored?
A: Fresh poblano peppers should be stored in the vegetable crisper drawer in a paper or plastic bag. They typically last about 1 week in the refrigerator. Roasted peppers can be frozen for longer storage.

Q: Can poblano peppers be eaten raw?
A: Yes, although they're more commonly cooked to enhance their flavor. When raw, they have a slightly bitter, earthy taste and a crisp texture, ideal for salsas or salads.

Printable Nutrition Card — Poblano Peppers (per 100g raw)

Nutrient	Amount	Notes
Calories	26 kcal	Low in calories
Protein	1 g	Plant-based protein
Total Fat	0.3 g	Virtually fat-free
Saturated Fat	0.03 g	Negligible
Carbohydrates	6 g	Mostly natural sugars and fiber
Sugars	2.2 g	Natural plant sugars
Fiber	2.2 g	Supports digestion
Vitamin C	100% DV	Excellent antioxidant
Vitamin A	20% DV	Supports eye and immune health
Iron	5% DV	Plant-based iron source
Calcium	1% DV	Trace amounts
Potassium	230 mg	Helps with fluid balance

Note: Nutritional values can vary slightly based on growing conditions and size.

Dietary Information Table

Diet Type	Suitable?	Notes
Keto-Friendly	✅ Yes	Low in carbs, especially when roasted
Paleo	✅ Yes	Whole food, unprocessed
Gluten-Free	✅ Yes	Naturally gluten-free
Vegan	✅ Yes	100% plant-based
Low-FODMAP	⚠️ Caution	May cause issues for some in larger amounts
Whole30	✅ Yes	Compliant when prepared without additives
Low-Calorie	✅ Yes	Excellent for calorie-conscious meals
Heart-Healthy	✅ Yes	Rich in antioxidants and low in fat
Diabetic-Friendly	✅ Yes	Low glycemic load, especially when roasted

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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