Thick-walled, mildly hot peppers: Delivers rich, mellow flavor for versatile culinary uses
Green peppers for stuffing and sautéing: Green poblanos are mild and perfect for rellenos and grilling
Red peppers for roasting and sauces: Allow peppers to ripen red and dry into ancho for traditional Mexican dishes
Prolific producers: Each plant yields many peppers per season, maximizing harvests
Hardened-off and root- established: Easy to transplant and ensures strong establishment
Summarized by Shop
Mexico's favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an 'Ancho'; it is also used green, as a 'Poblano', for making chiles rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor. The name Poblano comes from the valley of Puebla, south of Mexico City, where the peppers were fi