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Poblano pepper

Vegetables · Peppers & chillies

Poblano pepper

Large, dark-green, mildly hot Mexican chilli, roasted and peeled for stuffing (chiles rellenos) and rajas.

Also called: poblano, poblano chile, chile poblano, pasilla (US mislabel)

Around the world: chile poblano (es)

A kind of chilli pepper

2 recipes with it

Photo: stef yau from Seattle, USA, via Wikimedia Commons (CC-BY-2.0)

What it is

Poblanos are broad, heart-shaped, glossy, very dark green chillies with thick walls and mild to medium heat. They are usually charred and peeled. Dried ripe poblanos are called ancho. In parts of the US fresh poblanos are mislabelled pasilla, which is properly a different dried chilli.

Capsicum annuum

How it’s used

  • Stuffed as chiles rellenos or en nogada
  • Roasted strips (rajas) with cream
  • Blended into green sauces and soups
  • Added to tacos and quesadillas

Characteristics

Taste
Earthy, green and mildly hot; sweeter when roasted.
Texture
Thick, meaty walls.
When cooked
Skin blisters easily over flame and peels after steaming.
Sold as
fresh, dried
Cooking uses
Commonly cooked, Suitable for grilling, Suitable for frying

Storage

Refrigerated. Refrigerate in the crisper; use within a week while glossy and firm.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Heat varies; wash hands after handling.

Nutrition per 100 g

Energy
20 kcal
Protein
0.86 g
Carbohydrate
4.64 g
Fat
0.17 g
Fibre
1.7 g
Sugars
2.4 g

USDA FoodData Central: Peppers, sweet, green, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with poblano pepper

More peppers & chillies