Poblano Pepper
Also indexed as: Ancho Peppers
When you are making mole sauce for a Southwestern or Mexican dish,
poblanos are the peppers to look for.
Poblano chile peppers are the main ingredient in the national dish of Mexico, a rich, dark
sauce called mole (pronounced moh-LAY). Mole itself is a paste composed of chile peppers, ground nuts, Mexican chocolate, and spices, and it is most frequently used as a
sauce for chicken and rice.
Varieties
Poblanos are among the mildest chile peppers, and are also known as pablano peppers; they
are sometimes mislabeled as pasilla peppers. Poblano peppers are black-green when immature and
turn dark red with age. After drying, poblanos may be dark red (ancho chile) or brown (mulato
chile). These thick-skinned peppers range between 3 and 5 inches (7–12.5cm) long and 2
to 3 inches (5–7.5cm) wide. They tend to have a shape that is roughly heart-like, and
terminate in a blunt point.
Poblanos have a heat score that ranges between 1,000 and 1,500 Scoville heat units. How
high a chile pepper scores on the heat scale is determined by high-performance liquid
chromatography measurement of how many parts per million of capsaicin it contains. (Capsaicin
is the compound that gives chile peppers their fiery bite.) This figure is then converted into
the historic Scoville heat units that signify how much dilution is necessary to drown out the
chile’s heat. The heat level of a chile is given as a range because it varies with how
and where the pepper was cultivated.
Buying and Storing Tips
As these peppers mature they turn from green to red in color. They are mostly used when
still green. Choose fresh chiles with deep colors, avoiding those that look wrinkled or soft.
Poblanos may be stored in a paper bag in the refrigerator for one week, or can be frozen
(after they are roasted) with skin on for several months.
Availability
Poblano peppers are available in specialty stores in the produce section. Fresh poblano
chiles are best purchased in the summer and fall. The dried poblano peppers, called ancho or
mulato, can be found in specialty markets year-round.
Preparation, uses, and tips
The seeds and membranes in chile peppers contain most of the capsaicin, the compound that
lends them their mouth-searing qualities. To reduce the chile’s heat, remove its seeds
and veins. Fresh poblano chiles should be peeled before using. Traditional recipes recommend
searing the peppers over a gas flame, or broiling them in the oven until the skins are
blackened. Cool in a sealed plastic bag or foil and then remove the skins. These mild chiles,
a staple of Mexican cuisine, are most often served stuffed or as a component of mole
sauce.
Nutritional Highlights
Poblano pepper (raw), 1/2 cup (75g)
Calories: 15
Protein: 0.7g
Carbohydrate: 3.5g
Total Fat: 0.1g
Fiber: 0.6g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
Back to top
