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A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end. When fully mature, the Poblano Chile turns a reddish brown and becomes sweeter in flavor. Its meaty flesh is mild to medium hot, providing a rich bell pepper flavor. The Poblano is commonly used for making Chiles Rellenos (as is the Anaheim Chile) as well as being used as a stuffing pepper, a grilling pepper, and as an ingredient for soups and sauces. When dried, wrinkled and flattened in shape, this pepper is referred to as an Ancho chile or at times a Mulato chile (one of the varieties of Poblanos), providing a mildly sweet flavor for moles and other types of sauces. To store, keep fresh Poblanos refrigerated, wrapped loosely in a paper towel. This pepper will retain its flavor for approximately a week if refrigerated.
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Fresh Poblano Peppers |  | 
Dried Mulato Peppers |
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Poblano Chile Pepper Glossary Term - Related Content |
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| Fresh, distinctive salsa that goes very well with beef or chicken. |
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| Lemon Pepper Grilled Potatoes |
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| Filled with ground beef and sausage; onions, garlic, and tomatoes; and gene... |
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| Great chile flavor with the perfect amount of heat. |
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| Great sauce to use as a condiment or in various Mexican dishes. |
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| Pepper Preparation | Grilling Peppers Pepper Preparation Trimming S... |
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| Stuffed Peppers Begin by cutting a circle around the stem of the pepper.... |
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| Pepper Preparation | Pepper Cooking | Tips ... |
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| A generic name, also spelled "chili," given to a broad range of over 200 va... |
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| Native to the Basque region of Spain, this variety of chile pepper is small... |
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| A type of pepper, native to tropical areas of West Africa. Mildly flavored... |
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| A well-known pepper native to Brazil, which is at times confused with the M... |
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| A small round chile, approximately 1 inch or slightly larger in length, tha... |
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| RecipeTips.com's video demonstration on how to core and slice a bell pepper... |
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