Poblano peppers are a very mild chili originating in the state of Puebla, Mexico. One of the most popular peppers grown in Old Mexico, the plant of the species Capsicum is multi-stemmed, and can reach to 25 inches in height. The pod itself is about 3 to 6 inches long, and about 2 to 3 inches wide. An immature poblano chile is dark green or purplish green, but eventually turns a red so dark as to be nearly brown or black. It can be prepared a number of ways including dried, coated in whipped egg and fried, stuffed, or in mole sauces. It is particularly popular during the Mexican independence festivities of mid September, as part of a sophisticated dish called Chile en Nogada. This very well may be considered as one of Mexico's most symbolic dishes.
After being roasted and peeled (which helps improve texture by removing the waxy skin), it can be preserved by either canning or freezing. Storing Poblanos in air-tight containers also works for several months.
When dried, this pepper becomes a broad, flat, heart-shaped pod called an Ancho chile (meaning "wide" in Spanish), often ground into a powder used for flavoring recipes.
Flavorful poblano chile peppers have a heat range between 1,000 to 2,000 Scoville Units.