el poblano

Updated: Dec 27, 2020

Hola compadres !

I am the poblano chilli. ‘Poblano’ means ‘of Puebla’, which is the name of my beloved home city in Mexico. I’m green or red, depending on how ripe and ready I’m feeling. If you haven’t met me before, I look similar to the green bell pepper you can find in any supermarket in the UK.

You can recognise me by the following features: Large, heart-shaped Thick wall / skin, perfect for stuffing Mild flavour - 1,000-2,000 on the Scoville scale (although the riper I am, the hotter I get 😉)

I am really versatile and love being deep-fried, roasted or made into mole sauces and salsas. Here’s a recipe for a poblano mole.

These are some of my favourite dishes to be cooked in:

*Chiles rellenos - stuffed chilli peppers, dipped in batter and fried *Rajas poblanas - roasted slices of poblano chillies in a cheesy, creamy sauce

*Chiles en nogada - roasted chillies stuffed with meat, fresh and dried fruits and spices, topped with cream and walnut sauce and pomegranate seeds. Very popular at Christmas!

When I’m fully ripened I turn red. At this point I am often dried and I transform into an ‘ancho’ chilli (‘ancho’ means ‘wide’). In my dried form, I have a sweet, smoky flavour, so I’m great in stews or chillies and as a base for sauces.