The chiles › Poblano
C. annuum
Poblano
mildFresh
1,000-2,000 SHU
Origin
Mexico (Puebla), which gives it its name.
Uses
Roasted and peeled, it is the base of rajas con crema and of stuffed chiles (with cheese or picadillo). Also in cream of poblano soup, soups and rice dishes; and once dried, turned into the ancho, in moles and adobos.
About this chile
One of Mexico's most beloved chiles. When dried it changes name and becomes the ancho, part of the "holy trinity" of dried mole chiles (with the mulato and the pasilla). It stars in chiles en nogada, a patriotic dish that mirrors the colours of the Mexican flag: green (chile), white (walnut sauce) and red (pomegranate). Curiosity: although usually very mild, a thirsty plant can make it bite unexpectedly.