The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile"). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.

One of the most popular peppers grown in Mexico, the bush (of the species Capsicum annuum) is multi-stemmed and can reach 25 inches (0.64 m) in height. The fruit is 3 to 6 inches (7.6 to 15 cm) long and 2 to 3 inches (5.1 to 7.6 cm) wide. An immature poblano is dark purplish green in color, but the mature fruits eventually turn a red so dark as to be nearly black.

Preparation methods include: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. It is particularly popular during the Mexican independence festivities as part of a dish called chiles en nogada, which incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. This may be considered one of Mexico's most symbolic dishes by its nationals.

poblano peppers
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