Poblano Pepper
Poblano peppers are beloved for their earthy flavor and gentle heat, making them a go-to for countless Mexican dishes. Officially called Poblano, this pepper is a true kitchen star with a Scoville rating around 1,000–2,000 SHU. That means it’s much milder than a Jalapeño and far tamer than a fiery Ghost Pepper.
Poblanos come from Puebla, Mexico, and their name literally means “pepper from Puebla.” They’re typically dark green, heart-shaped, and grow about 4–6 inches long. When dried, poblanos are called ancho chiles, which have a rich, smoky flavor perfect for mole sauces.
One of the most famous dishes made with poblanos is chile relleno—whole peppers stuffed with cheese or meat, battered, and fried until golden. Their sturdy walls and mellow heat make them ideal for stuffing without overpowering the filling.
When you roast poblanos, the skin blisters and peels off easily, revealing tender, sweet flesh underneath. That’s why they’re perfect for sauces, salsas, and grilled recipes. If you’ve ever had rajas con crema—a dish of roasted poblano strips with cream and onions—you know how irresistible they can be.
Poblano peppers are also surprisingly nutritious. They’re full of vitamin C, vitamin A, and potassium, all while staying low in calories. So you can enjoy their rich flavor without any guilt.
If you prefer something spicier, try a Serrano or a Cayenne. But for mild, crowd-pleasing heat, the poblano is king.
From stuffed chiles to smoky sauces, this versatile pepper has earned its place in kitchens around the world.
