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.
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
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.
Also used as a
name for someone from Puebla, Mexico.