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.

Poblanos are excellent peppers to serve with a filling