Poblano chiles AKA Pasillas are of the species, Capsicum annuum, and the the fruit of the pepper plant, which is also known as a pod. Poblano chiles are cultivated as a fresh market pepper, canned and dried.

Poblano chiles are one of the most complexly flavored mild to medium heat chiles. The poblano pepper is a mild to hot chile with a hotness measured in the Scoville scale at 1,000 to 2,000 heat units. At their peak ripeness, their elongated, heart shaped, curved and contorted pod is glossy, deep green and thick. The pepper contains a cotton-textured membrane laden with small white seeds. When cut, the pepper’s aromas reveal a preview of its flavors: spicy, earthy, rich and bright. Cooking the pepper brings out more flavor profiles, offering depth and undertones both smoky and savory. Aged and dried forms of Pasillas become significantly warmer and develop more depth in flavor.

Serving Ideas

The poblano is almost always cooked vs. raw. Cooking the pepper reveals the poblano’s greatest qualities. Poblanos should be fire roasted to obtain the most optimal flavor and texture. Though they are ubiquitously stuffed with rich creamy cheese sauces, black beans, potatoes, seafood, eggs and pork and often fried, they can also be eaten with the simple addition of olive oil and sea salt. Poblanos pair well with other pepper flavors such as guajillo and chipotle, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, and cheeses such as feta, gorgonzola and pecorino. Cooked poblanos can be preserved by freezing them in an air tight container, extending their shelf-life by approximately six months.

Ethnic/Cultural Info

Outside of Northern Mexico and America, the name Pasilla refers to a dried chilaca chile (meaning little raisin). A dried chilaca chile is long and black, mild and earthy. Depending on the region the chile is used the names are used interchangeably. When the poblano pepper is dried it is referred to as a dried ancho.

Geography/History

Poblano chiles originated in the Puebla region, south of Mexico City. Its name, a reflection of a citizen of Puebla. It is one of the most common Mexican chiles in both Mexico and American states bordering Mexico. Poblano chiles prefer warm, hot and dry climates and require long days of sunlight, thus preferring warm growing regions and summer growing months. They take quite a long time to grow, averaging 200 days from cultivation to harvest. Cold periods and dark days not only hamper the growing season; they may even prevent a crop from reaching maturity.

Seasons/Availability

Poblano chile peppers are available year round.