Chile Poblano

Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

In the U.S. this is one of the most readily available chiles for stuffing (see Chiles Rellenos de Pollo, and Chiles Rellenos de Carne) or making into rajas (cooked strips of green chile). Poblanos vary in color from a medium green to a sort of purple-black. I find that the larger ones sold here tend to be on the bland side. The smaller heart-shaped ones are usually better, and seem to be more used in Oaxaca.

Poblanos are dried to produce two important types: the chile ancho and chile mulato.