Originally grown in the mountainous Mexican state of Puebla,* east of Mexico City, the fresh Poblano chile grows to about 5" in length and is often used for stuffing and for making chile strips. The Poblano pepper is a cousin to the Mulato pepper, which is darker.
Anchos vs Poblanos. Sometimes you see Poblano and Ancho chiles mentioned together, and sometimes you will even see the names used interchangeably. However, the two chilies are not the same. It’s important to know the difference: Poblanos are the green, freshly-picked chiles. They are spicy, but the spice level is less than that of a jalapeno, and the Poblano chile’s aroma is like a green bell pepper. Ancho peppers are… just dried Poblano peppers. Unlike the green-hued Poblano, the dried Ancho is a reddish color. The dried red ancho chiles (also available from AllSpice) are used in a variety of sauces such as mole poblano.
Mild and bright powdered Poblano pepper is easy to use. Try Poblano powder to add flavor to cream sauces, vegetable recipes, and chicken, fish and pasta dishes. Use in enchilada sauces, in your chili, stew, tomato-based or salsa verde.
*(Fun fact: a person from Puebla is sometimes referred to as a Poblano)