Poblano Chile

Aliases: Poblano Chile (Also called a Pasilla in California)
Description: The poblano is a dark, green chile measuring about 4 to 5 inches long and 2½ to 3 inches in diameter. It is thick fleshed which makes it excellent for stuffing. It varies in heat from medium to hot. The dried poblano is known as the ancho chile.
Preparation and Serving: The poblano is almost never eaten raw. It is either cooked or roasted, which gives it a fuller earthy flavor. It is used stuffed, made into sauces and used to give flavor to many dishes.
Recipe Links: Poblano Quinoa; Parsley-Poblano Salad with Orange-Glazed Beef; Chili Poblano Pie; Stuffed Poblano Peppers (Chiles Rellenos); Spicy Sweet Corn and Poblano Soup; Pappasito's Poblano Soup; Poblano Chilies with Black Beans and Cheese; Yukno Gold Gratin with Chilies, Cilantro and Cheese; Sante Fe Christmas Turkey Stuffing; Mexican Pizza Webb; "Route 66" Chili; Green Chile Cheeseburger Topping; Poblano Chiles Rellenos with Lobster, Avocado, and Pepitas Over Citrus Butter; Roasted Poblano Dressing; Green Chile Stew; Tomato, Poblano Salsa (Salsa de Jitomate con Rajas); Too Hot Tamales; Green Rice; Jalapeño Green Rice; Chipotle Poblano Sauce; Ensalada Del Pollo Asado; Green Chile Stew; Rice Poblano Soup; Swordfish with Poblano Sauce; Brennan's Texas Creole Barbecued Shrimp; Hickory-Smoked-Chicken Chile Relleno
Links: Epicurious Food Dictionary; MexAssist

Report filed 04.24.98
Last updated 08.16.98

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