Definition: [poh-BLAH-noh] A dark (sometimes almost black) green chile with a rich flavor that varies from mild to snappy. The darkest poblanos have the richest flavor. This chile is about 2 1/2 to 3 inches wide and 4 to 5 inches long, tapering from top to bottom in a triangular shape. The very best poblanos are found in central Mexico, though they are now also grown in the U.S. Southwest. Fresh poblanos can be found in Mexican markets and in many supermarkets. Their peak season is summer and early fall. They're also available canned. Ripe poblanos turn a reddish-brown color and are sweeter than the green. In their dried state they're known as ancho or mulato chiles. Poblanos can be used in a variety of dishes, but are perhaps best known as the chile of choice for chiles rellenos.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Recipes
- Grilled Chorizo Taco with Roasted Poblano Peppers, Roasted Tomato Salsa, and Pepper Jack
- Poblano Vichyssoise with Lime
- Mole Poblano
- Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce
- Emeril's Taco Salad with a Roasted Poblano Buttermilk Dressing
- Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and "Bandera (Mexican Flag)" Sauce
- Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish
- Green Chile Macaroni
- Grilled Steak Salad with Poblano Vinaigrette
- Roasted Poblano and Coconut Salsa
- Potato-Green Chile Gratin
