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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.

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

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