Poblano
Also known as Poblano Pepper · Chile Poblano · Ancho (when dried)
The Poblano is a large, mild-to-medium Mexican heirloom pepper famous for its deep flavor and thick walls. It is the classic pepper used in the iconic Mexican dish chiles rellenos (stuffed and fried).
About 1/18 the typical heat of a Capsi Jalapeño (25,086 SHU).
Growing
~80 days to maturity
Fruit size
10–15 cm
Flavor & Use
Rich, earthy, and slightly smoky with a gentle warmth. Much more flavorful than a green bell pepper; the thick walls hold up beautifully when roasted or stuffed.
Culinary
About
Poblano peppers are large (4–6 inches long), heart-shaped or tapered, with dark green skin that turns reddish-brown when fully ripe. They have thick, meaty walls and a rich, slightly smoky flavor. Heat is gentle for most pods but can vary depending on growing conditions.
Backstory
Originating in the state of Puebla, Mexico, the Poblano has been cultivated for centuries. When dried it becomes the famous ancho chile used in mole sauces. It remains a cornerstone of Mexican cuisine and is beloved worldwide for its versatility and rich flavor.
Appearance
Growing
Heritage
ExplorePeppers bred from Poblano
Sources
FAQ
- How hot is Poblano?
- Capsi’s sourced range is 1,369 SHU (Lab-verified; typical 1,369). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Poblano taste like?
- Rich, earthy, and slightly smoky with a gentle warmth. Much more flavorful than a green bell pepper; the thick walls hold up beautifully when roasted or stuffed.
- How do I grow Poblano?
- Poblano: about 80 days to maturity, subtropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Poblano?
- Anaheim, bell pepper