Poblano peppers originate from the Puebla region of Mexico, hence the name “Poblano”. They are one of the most popular peppers used in Mexican cuisine. Poblano peppers are known for their mild flavor and slight heat, typically ranging from 1,000 to 1,500 Scoville heat units, which is much milder than a jalapeño. They are larger and heart-shaped, usually about four to five inches long and two to three inches wide.
The skin of a poblano pepper is dark green and shiny, but it turns to a rich red when fully mature. Fresh green poblanos have an earthiness to their peppery flavor, which takes on some sweetness as they age. Poblanos are often used in recipes like chiles rellenos because they have thicker walls and are large enough to stuff. And their skin, while tough, becomes pliant and flavorful when roasted. They can also be dried, at which point they are referred to as ancho chilies, a staple in Mexican mole sauces.