Food Lens · Produce
Poblano pepper
Mild and earthy, with a faint smoky sweetness when charred.
Lens analyzedPoblano peppers are large, dark green, mild chili peppers with a wide, tapered shape and thick walls, often roasted and peeled for stuffing or blending into sauces like mole. Their mild heat and sturdy flesh make them well suited to charring over an open flame without collapsing.
Where it comes from
Poblano peppers originated in the state of Puebla, Mexico, where they're central to dishes like chiles en nogada and mole poblano. Dried, ripened poblanos become ancho chilies, one of the most common dried chilies in Mexican cooking.
Buying it
Choose peppers that are firm, glossy, and deep green, avoiding any with soft spots or wrinkled patches near the stem. Larger, wider peppers are easier to stuff if that's the plan.
Storing it
Refrigerate poblanos in the crisper drawer and use within about ten days; they keep firmer than thinner-walled peppers but still soften over time.
Keeps about 10 days in the fridge.
In season
Peak season is July–September, though it's available year-round.
Local poblano peppers peak in warm months, with greenhouse and imported supply common year-round.
Recipes that use poblano pepper
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