Poblano Pepper
Capsicum annuum
Overview
The Ideal Pepper for Stuffing and Roasting
The Poblano pepper is a mild chili, originating from the state of Puebla, Mexico. It is most recognized for its dark, nearly black-green color, wide shoulders, and tapered shape, which makes it structurally perfect for stuffing. Its heat is very low, usually ranking between 1,000 and 2,000 Scoville Heat Units (SHU), often being slightly milder than an Anaheim pepper.
The flavor profile is rich and earthy, tasting distinctly "pepper-like" with very little heat. This subtle flavor is amplified when roasted, becoming smoky and velvety smooth. This transformation is why it is the fundamental ingredient for classic Mexican dishes like *chiles en nogada* and *chiles rellenos*.
Dual Identity
When dried, the Poblano takes on a new identity, becoming the popular Ancho chile. The process of drying concentrates its fruity, earthy sweetness, making it a cornerstone for complex mole sauces.
General Grow Information
| Property | Value |
|---|---|
| SHU Rating (Scoville) | 1,000 – 2,000 |
| Harvest Time | Best when dark green |
| Plant Height | 24-30 in |
| Plant Spacing | 18-24 in |
| Row Spacing | 36 in |
| Sunlight Needs | Full Sun (8+ hours) |
| Sprouting Time | 7-14 days |
📜 Plant Folklore & Mythology
Discover the history and lore associated with Poblano Pepper:
- Chili Pepper: Love, Lust, and Fidelity
- Chili Pepper: Spiritual Cleansing and Sacrifice
- Chili Pepper: Warding Off the Evil Eye
- Chili Pepper: Pepper as Punishment
- Chili Pepper: From the Gods' Garden
- Chili Pepper: The Divine Fire
- Chili Pepper: Trials of the Tongue
Interested in plant mythology and cultural history? Explore our full Folklore Index
Plant Care and Cultivation
- Protect Fruit from Soil: Poblano peppers can become heavy. Use small stakes or cages to keep the peppers lifted off the soil. Contact with wet ground can encourage rot.
- Consistency is Key: While all peppers need consistent water, this variety is susceptible to blossom end rot (a calcium deficiency often linked to uneven watering). Water deeply and evenly.
- Harvesting Green vs. Red: Poblano peppers are usually harvested when dark green and fully sized for stuffing and roasting. If you plan to dry them for Ancho chiles, leave them on the plant until they turn a dark, mahogany red.
- Temperature Needs: Poblano peppers thrive in warm conditions. For the best yield, ensure nighttime temperatures remain above 60°F (15°C) and avoid planting too early in the spring.