Poblano

Poblano is a type of chili pepper that originates from Puebla, a state in Mexico. It is a popular ingredient in Mexican cuisine and is known for its mild flavor and large size, which makes it ideal for stuffing with various fillings in dishes such as chiles rellenos.

Description

The poblano is a relatively large chili pepper, typically measuring 3 to 6 inches in length and 2 to 3 inches in width. It has a dark green color that turns to a dark red or brown as it matures. The skin is thick and waxy, and the flesh is dense and slightly sweet. The heat level of a poblano can vary, but it is generally considered mild to medium.

Cultivation

Poblano peppers are grown primarily in Mexico, particularly in the state of Puebla. They are also cultivated in the United States, especially in New Mexico and California. The plants prefer a warm, sunny climate and well-drained soil. They are typically planted in the spring and harvested in the late summer or early fall.

Culinary Uses

In Mexican cuisine, poblano peppers are often used in a variety of dishes. They are commonly stuffed with cheese or meat to make chiles rellenos, a traditional Mexican dish. They can also be roasted and peeled to be used in sauces, soups, and stews. When dried, they are called ancho peppers and are used to make chili powder.

Nutritional Value

Poblano peppers are a good source of vitamin C, vitamin A, and potassium. They also contain dietary fiber and are low in calories.

See Also

• Chili pepper
• Mexican cuisine
• Chiles rellenos
• Ancho

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Poblano pepper

• 

  Pasilla pepper with knife

• 

  Dried Ancho pepper