Poblano

Translates to “pepper from Puebla,” the region in Mexico where it originates. This fresh blackish-green chile is one of the most popular in Mexican cooking. It is about the size of a green bell pepper but is more heart-shaped, with a flavor that’s deeper than a bell pepper without being overly hot. In it’s dried state, poblanos are known as ancho chiles. Do not under any circumstances peel poblanos under running water, which would remove all of the great smoky-charred flavor.