The poblano is a relatively mild chili pepper. Dried it’s called an ancho chili. One of the most popular peppers grown in Mexico the plant is multi-stemmed and can reach 63cm in height. The pod itself is about 3 to 15cm long and about 6cm wide. Immature poblano is dark purplish green in color but eventually turns red, so dark as to be nearly black.

It can be prepared a number of ways, commonly including: dried, coated in whipped egg and fried, stuffed, or in sauces. It is particularly popular during the Mexican independence festivities as part of a sophisticated dish called “Chilies in Nogada” which incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. This is considered as one of Mexico’s most symbolic dishes by its nationals.