Poblano Chile

Poblano chile is a large, dark green, heart-shaped chile pepper. It has mild heat with earthy, green flavors; its flesh turns sweet and aromatic when blistered over flame. The thick walls roast and peel cleanly, making it ideal for stuffing, charring for salsas, or dicing into stews and saute; sold mostly fresh and green, and when fully ripe and dried it is known as ancho.\n\nOriginating in Puebla, Mexico, it became a staple of central and southern Mexican cooking, including chiles rellenos and, when dried as ancho, various moles. Commercial cultivation spans Mexico and the U.S. Southwest, with harvests primarily in summer and early fall.