FreshPoint

Description:

The Poblano or Chile Poblano, as it is known in Mexico, originated near the city of Pueblo, southeast of Mexico City’ hence its name Poblano or pepper from Pueblo. It is one of the most popular cultivars in that country. The fruit is undulating an more or less triangular in shape. The flesh is moderately thick, but not as thick as the bell pepper therefore it dries well. When dried, Poblanos are known as Anchos and Mulatos. In Baja and Southern California, both the dried forms and the fresh green fruit are incorrectly known as Pasilla. This is very confusing, for a true fresh Chilaca (Pasilla) cannot be substituted for a fresh Poblano. The Poblano’s pungency is mild to hot a 3 on the scale, while the Chilaca’s pungency is medium to hot a 3 to 4 on the scale. Fresh, green Poblanos are always used cooked or roasted, and are never eaten raw. They are used for stuffing as rellenos, in strips or rajas, or in soups and sauces.