Poblano Peppers
Poblano peppers are one of the most utilized chiles in Mexican cooking for their mild heat and robust flavor. Learn everything you need to know about this spicy pepper, including how to roast, peel, and seed them, in my detailed guide.
What are poblano peppers?
Poblano peppers are a type of chile pepper that originated in Mexico and are a popular ingredient in Mexican cuisine. They are named after the city of Puebla, where they are believed to have originated.
Appearance-wise, they’re large and heart-shaped, typically measuring about 4 to 5 inches in length and about 2.5 inches wide. Their color ranges from dark green to a deep red or brown as they mature.
You can find poblano peppers in many Mexican dishes as they provide a lot of flavor with a relatively mild heat. They’re often roasted and cut into strips (rajas) to be used in recipes like rajas con crema.
When poblano peppers are dried (in the sun or a dehydrator), they transform into ancho chiles. The dried version of poblanos can also be used in a wide array of Mexican sauces and moles, providing a unique set of flavors.
Flavor profile
Poblanos are known for their thick, dark-green skin and a flavor that is rich and somewhat earthy. Their flavor is somewhat similar to green bell peppers, but the difference lies in the subtle hint of spiciness they provide.
When cooked (roasted in most cases), they take on a sweet, fruity flavor with hints of smokiness. They also add a beautiful color and flavor to chilis, make the perfect vessel for stuffing (chiles rellenos), and so much more.
Spice level
Poblano peppers are not considered very spicy, but the heat level from pepper to pepper can vary significantly. These chiles register in at about 1000-2000 Scoville Heat Units (SHU).
This makes them milder than jalapeno peppers, which are approximately 2.5-5x hotter on the Scoville Scale, but slightly hotter than bell peppers.
Health benefits
Poblano peppers don’t just bring flavor to recipes, they also offer many health benefits! This spicy chile is a low-calorie ingredient packed with essential nutrients.
They contain significant amounts of Vitamin C and A, which contribute to both skin and eye health. They also contain capsaicin, which is known for its anti-inflammatory and pain-relieving properties.
Cooking with poblano peppers
Poblano peppers are incredibly versatile in cooking. They can be roasted, boiled, stuffed, grilled, or used in moles, chilis, and stews. You can even toss them into salads for a subtle heat.
When roasted and peeled, they develop a smoky flavor that enhances salsas, dips, and many traditional Mexican dishes. Their mild heat level makes them suitable for a wide range of palates, including those who prefer less spicy food.
Learn how to roast and peel fresh poblanos in my video tutorial below!
Recipes
These are some of my favorite recipes to incorporate poblano peppers into:
Storing
Store fresh poblano peppers in the fridge for up to 6-7 days in the crisper drawer. If they are roasted and peeled, let them cool completely before storing. They will last you up to 2-3 days in an airtight container or zip-lock bag.
Freezing is a great option for extending the shelf life of poblano peppers. You can freeze fresh or roasted poblano chiles for up to 6-12 months in a freezer-safe container or bag.
Buying guide
If you’re a fan of Mexican cuisine, finding the best poblano peppers is a crucial step in the cooking process.
Choose poblano peppers that are shiny, firm, and have a uniform color. They should feel heavy and dense for their size. Avoid any wrinkled, bruised, discolored, or flaccid peppers.
You can find poblano peppers in most grocery stores in the fresh produce section. Alternatively, you can try growing your own if you live in the right climate!
Substitutions
If you have trouble finding poblano peppers, there are two noteworthy substitutions:
- Anaheim peppers: Although spicier and not as earthy in flavor, Anaheim peppers are still the best replacement for poblanos.
- Green bell pepper: With more garden-fresh (though less complex) flavors, green bell pepper is a suitable substitute for the chile poblano. We recommend pairing half a jalapeño with one bell pepper to achieve a similar spice level.
Frequently asked questions
If you are eating them fresh, you don’t need to peel the skin (although it is a little tough). Much like roasted red peppers, roasted poblano peppers have papery, unappetizing skins, so it’s best to remove them.
Rinse the peppers under cold water and pat them dry. Slice off the stem, cut the pepper in half lengthwise, and remove the seeds and white membranes. For roasted poblano pepper peppers, leave the stem intact until it’s cooked.
After roasting and steaming, use your fingers or a small knife to gently peel off the skin. You can work under running water to make it easier.
When poblano peppers are left to ripen longer, they turn red. They are safe to eat and will develop a sweeter flavor. You’re unlikely to find red ones at a grocery store, but you can if you’re growing them yourself.
More Mexican chiles
If you’re interested in learning about more popular spicy Mexican chiles, check out these other guides:
Fresh chiles
Dried chiles
Watch how to make it
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Recipe
How to Roast Poblano Peppers
Equipment
- Knife & cutting board
- Ziploc bag
- Baking sheet
- Tongs
Instructions
Pan roast
- Heat a cast-iron griddle or comal over high. Pan-roast the whole poblano peppers until all sides are blackened and blistered, about 10 minutes. Make sure to rotate the peppers throughout cooking.
Broil
- Turn the oven onto broil and line a baking sheet with aluminum foil. Spread the whole poblano peppers out evenly and broil for 10-15 minutes, flipping halfway.
Flame roast
- Turn a gas stove burner onto high. Using tongs, roast the whole poblano peppers directly over the flame, turning throughout, until all sides are blackened, about 2-3 minutes per side.
Steam & peel
- Once they are roasted, transfer the poblanos to a Ziplock bag or bowl with plastic wrap over top to help loosen the skins. Let them steam for 5-10 minutes, then peel the skins off.
- Open the peppers up and remove the seeds and veins, then slice them into thin strips or use them as-is for sauces, etc. Wash your hands well after handling them or wear gloves.
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.