The poblano pepper is a commonly found pod, and it is one of the larger chilis available in the market. The ancho chili is the dried version of this and is also readily available in stores. Both are milder peppers and have many uses in sauces, salsas, and many other dishes that call for chilis or that could use a little kick.
The poblano is about the size of a bell pepper, but not as bulbous. Its taste is similar to the jalapeno, but I actually find it more flavorful than that more commonly used chili. It has a richness and a sweetness to it and adds more than just heat to a dish. It comes in between 1,000 and 1,500 on the Scoville scale, so it is not a particularly hot pepper and can be substituted for jalapenos if you are cooking for people who do not care much for spicy food (we pity them). I often add it to salsas along with jalapenos and/or serranoes just for the additional flavor it adds. The poblano, in its roasted form, is usually the pepper used when making Chile Rellenos, a particular favorite Mexican dish of mine.
Like the New Mexico chili, the poblano has a tough skin which can be removed by roasting. It is not so tough that if you add diced fresh poblanos to a salsa or other dish that people will find them hard to eat. But the roasting process adds a whole new level to the pepper’s flavor. It mellows out the chili and seems to cut the heat a bit, and makes for a very delicious addition to a recipe or something just to have on the side.
To roast the chilis, throw them on the grill at high heat or on a cookie sheet in the oven with the temperature on broil. As the skin starts to char, turn them so that they roast evenly. I also find that the air fryer is a good way to “roast” the chilis, though be sure to turn them so they cook evenly. After they have roasted, place them in a covered dish for at least fifteen minutes. That gives them time to cool some and the skin separates easier after that (and keep that liquid the pools at the bottom of the bowl to add to queso, salsa, or other dishes). Wash and remove the skin and seeds before using in a dish.
The ancho chili is the dried version of the poblano and also has many uses. The drying process does not increase the heat that much, though they tend to have a bit more kick than the fresh chilis along with a raisiny, earthy taste. Generally, you will want to rehydrate these in some water before adding them to salsa or other recipes. I will generally cut them up and remove the seeds then put them in a bowl with boiling water and let them sit at least fifteen minutes. Be sure to reserve that water as well because it has plenty of flavor from the chilis and can be added to soups, stocks, salsas, and more. You can also ground these up into a powder and add them to recipes, but it’s probably just as easy to buy pre-ground ancho powder at your local store (we have it readily available here in Texas at least).
The poblano originated in Puebla, Mexico, but they are now grown widely across many regions. They are easy to find in the markets (at least here in Texas) and can be considered as a milder substitute for jalapenos or just a way to add some flavor to a dish and a little be of extra heat without adding many calories. According to TasteAtlas.com, the poblano is the fifth most popular chili in North America while the ancho is the fourth most popular.
Tale of the Tape:
Serving Size: 1 Chili Pepper
Calories: 17
Fat: 0g
Protein: 1g
Carbs: 4g
Sodium: 1mg