May 27, 2010 10:00 AM
Poblano Chile or Pepper
POSTED IN: Chiles , Ingredients
TAGS: Chile , Chili , Food , Mexican , Pepper , Poblano
Print This Page | Print Recipe | COMMENTS (2)

The Poblano chile is a star in Mexican kitchens. It is used in a wide range of ways and in a wide range of dishes. Some well known examples are Chiles en Nogada, rajas, pickled, and stuffed with meat or cheese and bathed in a tomato sauce. But there are hundreds of other ways...

Aside from being absolutely gorgeous - chubby, curvy, large, sensuous and with a beautiful dark green color with a bit of a shine to it- it has a striking flavor -rich, exuberant and fruity.  It tends to be a bit capricious as well: it ranges from the very mild to the very hot. However, there are ways to tame its heat (continue for more information and photo).

It is rarely used or cooked in its raw form.  Unlike other ingredients the Poblano has to go through a couple of steps to bring out the finest qualities of its flavor, color and texture. It may seem daunting at first, but once you prepare them a couple of times, the process becomes very simple.  It is just like preparing roasted Red Bell Peppers.


Hello Pati,
Viewed your show on TV and really enjoyed the show.
I have a question about the main dish you presented.
Chicken with garlic,onions,poblano peppers, sunflower and pumkin seeds. When you added the poblano peppers to the chicken did you cook them before added them to the top of the chicken?

Jeff Glassburn | December 16, 2012 4:54 PM

Hi Jeff, Thank you for watching the show! I charred, sweated and peeled the poblanos before adding them to the chicken. If you'd like, I have a detailed description of the process here: I hope you will have a chance to try this recipe...

Pati Jinich replied to comment from Jeff Glassburn | December 19, 2012 6:26 PM