Hot is good. Spicy is great!
One of the most popular, and versatile chilis is the poblano (pablano) pepper. It adds zest to just about anything or you can stuff it with just about anything. Chilis, with their heat agent capciasin, are grown in at least 400 types. Unlike most of the U.S., heat is necessary in the Far and Middle Eastern, Asian, Indian and Mexican cultures.
Poblanos, called anchos when they are dried, are rather middle-of-the-road when it comes to heat and easy to get along with. On the Scoville pepper heat scale, the poblano resides along side the Anaheim pepper, not as hot as jalapenos, yet hotter than banana peppers. Most of the heat, in any pepper, resides in its seeds and white membrane, which is easily removed, if you wish.
These yummy grillers play many roles and are only 4 to 6 inches long and about 3 inches wide. Poblanos are a much darker green than bell peppers, flatter and more rambling in shape.
This pepper originated in Puebla, Mexico, where the most popular celebration dish, Chile’s en Nogada, began being served long ago. Basically, it is poblanos stuffed with pork and fruit then topped with a creamy, walnut sauce.
Poblano chilis are very rich in vitamin C.
Select poblanos which are shiny, firm, not wrinkled and robust in appearance. Removing the skin on the peppers (directions below) is optional and depends upon how you are planning to use them.
They freeze easily in an airtight container and keep for months. Dried poblanos can also be ground into powder.
SEARCH AND SERVING SUGGESTIONS:
If you wish to peel your poblanos, place them under your broiler for 20 minutes, turning them as they blacken. Remove from oven and cover for 20 more minutes, then hold each under running cold water and quickly rub the skin off.
- Breaded and fried
- Chili beans
- Chilis rellenos
- Corn pudding
- Hot cheese dip
- Hash brown
- Oven roasted, coated with olive oil
- Pasta dishes
- Roasted on the grill
- Stir fry
- Stuffed with cheese or meat
Below are foodsites with recipes calling for poblano peppers.