Poblano pepper

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Name Variations

 * ancho chile
 * pasilla pepper
 * chilaca

About Poblano pepper
Wikipedia Article About Poblano pepper on Wikipedia

The Poblano is a mild chile pepper, just slightly more spicy than a bell pepper. One of the most popular peppers grown in Mexico, the plant (of the "annuum" species) is multi-stemmed, and can reach 25 inches in height. The pod itself is about three to six inches long, and about two to three inches wide. An immature poblano is dark green in color, but eventually turns a red so dark as to be nearly black. It can be prepared a number of ways, commonly including: dried, breaded and fried, stuffed, or in sauces called moles. After being roasted and peeled, it can be preserved by either canning or freezing. Storing Poblanos in airtight containers will also suffice for several months. When dried, this pepper becomes a broad, flat, heart-shaped pod called an Ancho chile, often ground into a powder used for flavoring recipes.

A broad, dried chile that is 3-4 inches long and a deep reddish brown; ranges in flavor from mild to pungent. In its fresh green state it is referred to as a "poblano chile". Dried chili with a light sweet flavour ranging from mild to pungent. also known as pablano chili.

Cooking Poblano pepper

 * Stir-frying Poblano pepper
 * Steaming Poblano pepper
 * Boiling Poblano pepper
 * Pan-Frying Poblano pepper
 * Roasting Poblano pepper
 * Stewing Poblano pepper

Poblano pepper Nutrition

 * Poblano pepper Nutrient Charts

Poblano pepper Recipes
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 * Poblano pepper Recipes
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 * Poblano pepper Recipes by Preparation Time
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 * Poblano pepper Soup Recipes
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Poblano pepper Related Recipes

 * Category Poblano pepper