of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish
word ancho (“wide”). Stuffed fresh and roasted it is popular in
chiles rellenos poblanos. While poblanos tend to have a mild flavor,
occasionally and unpredictably they can have significant heat. Different
peppers from the same plant have been reported to vary substantially in heat
intensity. The ripened red poblano is significantly hotter and more flavorful
than the less ripe, green poblano. Preparation
methods include: dried, stuffed, in mole sauces, or coated in whipped egg
(capeado) and fried. After being roasted and peeled (which improves the texture
by removing the waxy skin), poblano peppers are preserved by either canning or
Storing them in airtight containers keeps them for several months.
When dried, the poblano becomes a broad, flat, heart-shaped pod; from this
form, it is often ground into a powder used as flavoring in various dishes.
This dish is particularly popular during the Mexican independence
festivities as part of a dish called chiles en nogada, which incorporates
green, white, and red ingredients corresponding to the colors of the Mexican
flag. This may be considered one of Mexico’s most symbolic dishes by its
nationals. It is also usually used in the widely found dish chile relleno.