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The Poblano pepper is a very mild chile pepper originating in the State of Puebla, Mexico. One of the most popular peppers grown in Mexico.

It can be prepared a number of ways, commonly including: dried, coated in whipped egg and fried, stuffed, or in mole sauces.

It is particularly popular during the Mexican independence festivities as part of a sophisticated dish called Chiles en Nogada which incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. This very well may be considered as one of Mexico’s most symbolic dishes by its nationals.

Poblano peppers are also popular in the United States and can be found in many grocery stores in the states bordering Mexico and in urban areas.

After being roasted and peeled, it can be preserved by either canning or freezing. Storing Poblano peppers in airtight containers will also suffice for several months.

When dried, this pepper becomes a broad, flat, heart-shaped pod called an Ancho chile , often ground into a powder used for flavoring recipes.