Poblano

Poblanos are mild chili peppers adding earthy sweetness when roasted or cooked.

Flavor

How to use it

Roast for Richness. Roasting enhances their natural sweetness by converting sugar to caramel.

Stuffed Peppers. Bake to soften and merge flavors in stuffed poblanos.

Common mistakes

• Tough texture if skin is left on.
• Surprises if heat levels are confused.

What goes with poblano

• Corn. Poblano's mild, smoky heat balances corn's sweetness.
• Potato. Starchy potato soaks up poblano's mild heat and smoky roasted flavor, as in rajas con papas.
• Pork Shoulder. Poblano's mild heat and earthy, vegetal depth give slow-cooked pork a fresh counterpoint, as in tacos and stews.
• Sour Cream. Cool sour cream calms poblano's heat and adds tang to its roasted flavor.
• Tomatillo. Roasted poblano and tangy tomatillo are the base of many Mexican green sauces.
• Rice. Blended poblano turns rice green and herbal in arroz poblano.
• Tortilla. Roasted poblano strips are a classic taco and quesadilla filling.
• Cumin. Cumin emphasizes poblano's earthy, mild heat.

Try tonight

• Stuff poblanos with beef and rice.
• Chop into a chili or soup.
• Slice into a fajita mix.

Storage

Wrap in paper towels and refrigerate in the crisper drawer.