Species Name: Capiscum annum var annum Linne

Color: Dark green maturing to red or brown

Average Size: 4" long, 2 1/2" diameter

Shape: Wide at top, tapering to a blunt point

Description: This pepper has three names: Poblano (fresh), Ancho and Mulato (dried). The Poblano has a medium thick flesh but dries well. It has a bell pepper flavor. The dried Ancho and Mulato peppers are flattened and wrinkled. The Ancho has a dusky flavor while the Mulato is sweeter with a rich, almost chocolatey flavor.

Scoville Heat Units: 2,500 - 3,000

Substitute if Not Available: "Mexi-Bell", New Mexican chile (Poblano), Pasilla (Ancho and Mulato).

Other Names: Ancho, Chile para Rellenar, Joto, Mulaot, Pasilla, Chile Colorado

Related Cultivars: (Ancho), Ancho Esmerelda, Ancho Flor de Pabellon, Ancho Vereno, Chile de Chorro, Miahuateco, Mulato Roque, Mulato V-2

Most Commonly Grown In: Thailand, Southeast Asia, California

Interesting Facts: The Poblano originated in Mexico near the city of Pueblo. "Poblano" means "pepper from Pueblo". Almost all poblanos grown in the USA are dried to anchos or mulatos while fresh poblanos are mostly imported from Mexico. In Baja and Southern California, the polano is incorrectly known as a pasilla. The poblano dries as two different but similar peppers. The ancho ripens red, and then dries blackish-brown and is flat and wrinkled. After soaking it becomes brick-red. The mulato ripens dark brown, dries blackish-brown, is also flat and wrinkled but after soaking it stays brown.

Most Common Uses:

Fresh: stuffed as a chile relleno, in soups, sauces.

Dried: enchilada sauce, chile on carne, adoboados, commercial