PATI'S MEXICAN TABLE

May 27, 2010 10:00 AM
Poblano Chile or Pepper

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).

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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.