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
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.