Poblano Chiles
Heat Index- Mild to Medium
This is Mexico's favorite chile, and mine, too. Remember to remove the skin before cooking. If you also remove the seeds, leaving the Poblano whole, it's called a "capon"- a reference to a castrated capon chicken. It has a big interior perfect for stuffing -- but don't stop at cheese. Try fillings based on black beans, fresh steamed white corn kernels, or a picadillo. The poblano holds up well under grilling, which enhances its velvety, rich taste. Color Dark blackish green maturing to red or brown ....... Average Size 4" long, 2 1/2" diameter ....... Shape Wide at top, tapering to a blunt point ....... Description These heart-shaped chiles -- wider and darker than Anaheims --are also mild. This pepper has three names: Poblano (fresh), Ancho and Mulato (dried). The Poblano has a medium thick flesh but dries well. It has a bell pepper flavor. The dried Ancho and Mulato peppers are flattened and wrinkled. The Ancho has a dusky flavor while the Mulato is sweeter with a rich, almost chocolatey flavor. ....... Scoville Heat Units 2,500 - 3,000 ....... Most Common Uses Fresh: stuffed as a chile relleno, in soups, sauces. Dried: enchilada sauce, chile on carne, adoboados, commercial chile powders (the mulato is used in canned mole sauces). Recipe: Chile Rellenos Chile Trivia: The Poblano originated in Mexico near the city of Pueblo. "Poblano" means "pepper from Pueblo". The poblano dries as two different but similar peppers. The ancho ripens red, and then dries blackish-brown and is flat and wrinkled. After soaking it becomes brick-red. The mulato ripens dark brown, dries blackish-brown, is also flat and wrinkled but after soaking it stays brown.
Ancho Chiles
Cascabel Chiles
Cayenne
Chile de Arbol
Chile Pequin
Chiltepin
Chipotle
Guajillo Chiles
Guero
Habanero Chiles
Jalapenos
Mulato
New Mexican Green Chiles
Pasilla/Chile Negro
Poblano Peppers
Red Fresnos
Serrano Peppers
Tabasco