The poblano (pronounced: poh-blah-noh) are very similar to ancho peppers in the green state. They look like small, dark green (sometimes almost black) bell peppers at the stem end, tapering to a thin point at the blossom end. The darkest poblanos have the richest flavor. Ranging from fairly mild to hot, poblanos are usually roasted and peeled before using in casseroles, soups, and sauces, or stuffed with meat or cheese for chilies rellenos. It has a big interior which is perfect for stuffing.

It is possibly Mexico's most popular variety of chili.

The poblano chili registers 1,000 to 2,000 Shu's on the Scoville scale.

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. annuum
Binomial name
Capsicum annuum

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