Chile poblano: the king of stuffed chillies

What is it?

Chile poblano is one of the most emblematic fresh chillies in Mexican cuisine. It is wide, in an elongated triangular shape, measuring 10 to 15 cm long and 5-7 cm at the base, with glossy dark green skin (black when fully ripe) and fleshy flesh. It belongs to the species Capsicum annuum and is grown above all in Puebla - from where it takes its name -, Zacatecas, San Luis Potosi and Guanajuato. Its heat is low (1,000-2,000 Scoville units), comparable to dried chile ancho, which is the dried version of the same poblano. It is the king chilli of stuffed chillies, chiles en nogada, rajas with cream, green mole and many dishes of central Mexico. When ripe and sun-dried, it becomes chile ancho or mulato.

Origin and history

Chile poblano is native to the state of Puebla and has been grown since pre-Hispanic times. Colonial sources mention it as one of the favourite chillies of the seventeenth-century convent kitchens, where it was stuffed with picadillos and battered with egg. The best-known legend places the origin of chile en nogada at the Convent of Santa Monica in Puebla in 1821, when the Augustinian nuns are said to have created the dish in honour of Agustin de Iturbide and the Trigarante Army with the national colours (green of the poblano, white of the walnut sauce, red of the pomegranate). Larousse Cocina identifies poblano as the fresh chilli most used in festive dishes of central Mexico. SADER recognises it as an emblematic fresh chilli, and Puebla is pursuing a protected designation of origin for the 'chile poblano of Puebla'. CONABIO documents the genetic diversity of the poblano and the importance of its traditional populations in San Pedro Cholula, Calpan and the central valleys of Puebla.

Characteristic ingredients

Chile poblano is a Capsicum annuum from a vigorous plant, with large fruits (10-15 cm) in the shape of an elongated triangle, thick fleshy skin, glossy dark green when harvested young. If allowed to ripen, it turns dark red, and on drying in the sun it gives rise to chile ancho (a reddish variety) or mulato (a darker variety). Its heat is very low (1,000-2,000 SHU), so it can be eaten roasted and deveined practically without heat. To use it, roast it whole on a comal or directly over a flame until the skin turns black; place it in a bag to sweat, peel, devein and deseed it. It is then stuffed (with cheese, picadillo, fruits and meat for chiles en nogada), cut into rajas to accompany cream and sweetcorn, or blended for green mole. It pairs very well with cheese, cream, sweetcorn, tomato, onion, pomegranate, walnut, peach and panochera apple.

Cultural significance

Chile poblano is one of the most recognised emblems of Mexican gastronomy. It forms part of the traditional cooking recognised by UNESCO as Intangible Cultural Heritage. Chile en nogada, the Baroque Pueblan dish of the nineteenth century, is considered one of the icons of national cooking and is prepared during the patriotic festivities (July-September) when the seasons of poblano chilli, pomegranate and walnut coincide. Each year Puebla hosts the Feria del Chile en Nogada in San Nicolas de los Ranchos and Calpan, the main fresh-poblano producing areas. SIAP reports Puebla, Zacatecas and San Luis Potosi as the leading producers. Cultivation sustains the economy of small farming communities, especially in the Valle de Atlixco and on the slopes of Popocatepetl. In contemporary cooking, chefs such as Margarita Carrillo and Enrique Olvera have taken the poblano to international fine dining.

Frequently asked questions

What is the difference between chile poblano and chile ancho?

They are the same chilli at two different moments: poblano is the fresh green chilli, ready to roast and stuff, while ancho is the same chilli ripened to red and dried in the sun. The poblano has thick flesh and is used whole and roasted; the ancho is dried, wrinkled and rehydrated to make moles and adobos. Their heat is similar and very low (1,000-2,000 SHU).

What does chile poblano taste like?

It brings a vegetal, herbal and slightly sweet flavour with notes of green pepper and green fruit. Its heat is very low (1,000-2,000 Scoville units), practically zero when deveined. When roasted it develops sweet caramelised notes and a mild smoky aroma. Its fleshy flesh and gentle flavour make it perfect for stuffing and stews that need body without too much heat.

How is chile poblano prepared?

It is roasted whole on the comal or over a flame until the skin turns black; placed in a bag to sweat, peeled, deveined and deseeded. It can then be stuffed (with cheese, picadillo, meat and fruits for chiles en nogada), cut into rajas to mix with cream and sweetcorn, battered with egg for stuffed chillies, or blended for green mole. It is also used in cream of poblano soup and in soups such as caldo tlalpeño.

Where does chile poblano come from?

It is native to the state of Puebla, in central Mexico, from where it takes its name. It is grown mainly in the Valle de Atlixco, on the slopes of Popocatepetl, San Pedro Cholula and Calpan. SIAP reports Puebla, Zacatecas, San Luis Potosi and Guanajuato as the leading producers. Puebla is pursuing a protected designation of origin for the 'chile poblano of Puebla' to protect its traditional production.