Poblano / Ancho Pepper
1,000–2,000 SHU — MildThe poblano is the same pepper in two different stages of life: fresh and green (poblano) or dried and red (ancho). Fresh poblanos have a mild, earthy heat and rich pepper flavor that makes them perfect for roasting, stuffing, and the iconic dish chiles rellenos. Dried anchos develop a deeper, raisiny sweetness essential to mole and enchilada sauces.
Fresh Poblano
Dark green, heart-shaped, about 4–5 inches long. Mild to medium heat with an earthy, slightly smoky flavor. Must be roasted and peeled before eating — the skin is tough and bitter.
Dried Ancho
Deep burgundy-brown, wrinkled, and flat. Sweet, raisiny flavor with notes of chocolate and tobacco. Rehydrate in hot water before using in sauces and braises. A cornerstone of Mexican cuisine.
Chiles Rellenos
The classic Mexican dish — roast, peel, stuff with cheese or meat, then batter and fry
Roasted & Peeled
Char over a gas flame or under a broiler until blackened, steam in a bag, then peel for a smoky base
Rajas
Roasted poblano strips with cream and corn — a rich topping for tacos and quesadillas
Mole Sauce
Dried ancho is essential to authentic mole — soaked and blended with chocolate, spices, and other chiles
Enchilada Sauce
Ancho chiles form the backbone of deep, complex red enchilada sauce
Soups & Stews
Both fresh and dried add depth to pozole, bean soups, and braised meats
Always roast fresh poblanos before eating — the skin is tough and the roasting develops deep flavor:
- • Gas flame: Hold directly over the flame, turning with tongs until completely charred
- • Broiler: Place on a foil-lined baking sheet 2–3 inches from broiler, turn every few minutes
- • Steam: Place charred peppers in a bowl and cover tightly for 10 minutes — steam loosens the skin
- • Peel: Rub off the charred skin under running water or use paper towels