Poblano Green Chiles

• Womenscorner Desk
• September 10, 2020

Named after Puebla, Mexico, this type of pepper has a beautiful dark green color and is wider than the Anaheim chile. It is usually hotter than the Anaheim as well, though its piquancy varies and it can sometimes be very mild.

Poblanos are widely used in a variety of ways all over Mexico and are the most common peppers employed in the preparation of chiles rellenos and chiles en nogada. When dried, the poblano is called an ancho chile. It is important to note that in the United States, some vendors will incorrectly refer to the poblano as a “pasilla” pepper, while others misspell this variety as "pablano."

Read More : Hatch Chiles

Poblano peppers are very low in calories thanks to their high water content.1 They're also low in fat and carbohydrates, with a high amount of vitamin C (89 percent of the recommended daily value per pepper) and vitamin B6 (13 percent of the recommended daily value).

Source : Google