Label
All
0
Clear all filters

Poblano

Appears in
Cooking One on One

By John Ash

Published 2004

  • About
Probably best known for its role in the Mexican dish chiles rellenos, the poblano is a very dark green to reddish-brown chile with a mild, rich, almost smoky flavor. I use it in place of green bell peppers in recipes since I think it has a deeper, meatier taste I prefer. Dried, it is known as the ancho chile.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title