- The correct way to pronounce poblano is [poh-BLAH-noh].
- The darkest poblanos boast the richest flavor.
- The central region of Mexico, is known for its great poblanos, but you can also find them in the Southwestern United States.
- Dried, poblanos are ancho chilies.
What Poblanos Look Like
Poblanos are dark green (almost black) in color. They are about three inches wide and four to five inches long, tapering from top to bottom in a triangular shape. Ripe poblanos are sweeter than green and turn a reddish-brown color.
How to eat Poblanos
You can use poblanos to spice up a variety of dishes, but they are common in chili rellanos.
Peak growing season for Poblanos: The best times of year to find poblanos are summer and early fall. However, they should be available canned year-round.
Health Benefits of Poblanos
- Poblanos are relatively high in fiber.
- Nutritional information for one pepper: 48 calories, 3.7 grams of fiber, 2 grams of protein, 1.4 grams of fat (trace saturated), 7 milligrams of sodium, and 0 cholesterol.
A ripe (red) poblano pepper takes on a new name when dried. It is a dried ancho chile. A chipotle pepper is actually a dried smoked jalapeno pepper.
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