Poblano Pepper Guide (Heat, Flavor, Uses) (2024)

Poblano peppers are one of the most utilized chiles in Mexican cooking for their mild heat and robust flavor. Learn everything you need to know about this spicy pepper, including how to roast, peel, and seed them, in my detailed guide.

What are poblano peppers?

Poblano peppers are a type of chile pepper that originated in Mexico and are a popular ingredient in Mexican cuisine. They are named after the city of Puebla, where they are believed to have originated.

Appearance-wise, they’re large and heart-shaped, typically measuring about 4 to 5 inches in length and about 2.5 inches wide. Their color ranges from dark green to a deep red or brown as they mature.

You can find poblano peppers in many Mexican dishes as they provide a lot of flavor with a relatively mild heat. They’re often roasted and cut into strips (rajas) to be used in recipes like rajas con crema.

When poblano peppers are dried (in the sun or a dehydrator), they transform into ancho chiles. The dried version of poblanos can also be used in a wide array of Mexican sauces and moles, providing a unique set of flavors.

Flavor profile

Poblanos are known for their thick, dark-green skin and a flavor that is rich and somewhat earthy. Their flavor is somewhat similar to green bell peppers, but the difference lies in the subtle hint of spiciness they provide.

When cooked (roasted in most cases), they take on a sweet, fruity flavor with hints of smokiness. They also add a beautiful color and flavor to chilis, make the perfect vessel for stuffing (chiles rellenos), and so much more.

Spice level

Poblano peppers are not considered very spicy, but the heat level from pepper to pepper can vary significantly. These chiles register in at about 1000-2000 Scoville Heat Units (SHU).

This makes them milder than jalapeno peppers, which are approximately 2.5-5x hotter on the Scoville Scale, but slightly hotter than bell peppers.

Health benefits

Poblano peppers don’t just bring flavor to recipes, they also offer many health benefits! This spicy chile is a low-calorie ingredient packed with essential nutrients.

They contain significant amounts of Vitamin C and A, which contribute to both skin and eye health. They also contain capsaicin, which is known for its anti-inflammatory and pain-relieving properties.

Cooking with poblano peppers

Poblano peppers are incredibly versatile in cooking. They can be roasted, boiled, stuffed, grilled, or used in moles, chilis, and stews. You can even toss them into salads for a subtle heat.

When roasted and peeled, they develop a smoky flavor that enhances salsas, dips, and many traditional Mexican dishes. Their mild heat level makes them suitable for a wide range of palates, including those who prefer less spicy food.

Learn how to roast and peel fresh poblanos in my video tutorial below!

Recipes

These are some of my favorite recipes to incorporate poblano peppers into:

Storing

Store fresh poblano peppers in the fridge for up to 6-7 days in the crisper drawer. If they are roasted and peeled, let them cool completely before storing. They will last you up to 2-3 days in an airtight container or zip-lock bag.

Freezing is a great option for extending the shelf life of poblano peppers. You can freeze fresh or roasted poblano chiles for up to 6-12 months in a freezer-safe container or bag.

Buying guide

If you’re a fan of Mexican cuisine, finding the best poblano peppers is a crucial step in the cooking process.

Choose poblano peppers that are shiny, firm, and have a uniform color. They should feel heavy and dense for their size. Avoid any wrinkled, bruised, discolored, or flaccid peppers.

You can find poblano peppers in most grocery stores in the fresh produce section. Alternatively, you can try growing your own if you live in the right climate!

Substitutions

If you have trouble finding poblano peppers, there are two noteworthy substitutions:

1. Anaheim peppers: Although spicier and not as earthy in flavor, Anaheim peppers are still the best replacement for poblanos.
2. Green bell pepper: With more garden-fresh (though less complex) flavors, green bell pepper is a suitable substitute for the chile poblano. We recommend pairing half a jalapeño with one bell pepper to achieve a similar spice level.

Frequently asked questions

More Mexican chiles

If you’re interested in learning about more popular spicy Mexican chiles, check out these other guides:

Fresh chiles

Dried chiles

Watch how to make it

Recipe

Note:I’ve updated this post to include new information and helpful tips.