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.
