The Poblano is arguably Mexico’s favorite pepper because of its delicious flavor and versatility. Poblano peppers have a rich and somewhat earthy flavor to them. When dried, the Poblano pepper is known as the Ancho pepper. Poblano peppers can occasionally have a surprising medium heat level, but the pepper is typically mild as it averages about 1,000 to 1,500 Scoville Heat Units (SHU). The Poblano pepper's heat level is between a Bell pepper and a Jalapeno. Allowing Poblano peppers to ripen and dry into Ancho peppers will increase the heat level of the pepper. Green Poblano peppers are not nearly as spicy as fully ripened red Poblanos.
Poblanos are thick peppers which makes them excellent for cooking because they hold up very well as a roasting pepper. The Poblano pepper is a staple in Southwestern and Mexican cuisine, the most popular dish being chiles rellenos. Poblano peppers are originally from Puebla, Mexico, a town where the residents are known as Poblanos.
