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The
poblano is a relatively mild chile pepper originating in the
State of Puebla, Mexico. Dried, it is called an ancho chile.
While poblanos tend to be mild, occasionally and unpredictably a
poblano can have significant heat. Indeed, different peppers
from the same plant have been reported to vary substantially in
heat intensity.
One
of the most popular peppers grown in Mexico, the plant (of the
species Capsicum annuum) is multi-stemmed, and can reach 25
inches in height. The pod itself is about three to six inches
long, and about two to three inches wide. An immature poblano is
dark purplish green in color, but eventually turns a red so dark
as to be nearly black.
It
can be prepared a number of ways, commonly including: dried,
coated in whipped egg (capeado) and fried, stuffed, or in mole
sauces. It is particularly popular during the Mexican
independence festivities as part of a sophisticated dish called
Chiles en Nogada which incorporates green, white and red
ingredients corresponding to the colors of the Mexican flag.
This very well may be considered as one of Mexico's most
symbolic dishes by its nationals. Poblanos are also popular in
the United States and can be found in many grocery stores in the
states bordering Mexico and in urban areas.
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After
being roasted and peeled (which improves the texture by removing
the waxy skin), it can be preserved by either canning or
freezing. Storing poblanos in airtight containers will also
suffice 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.
A
closely related variety is the Mulato, which is darker in color,
sweeter in flavor, and softer in texture.
Taken
By Free Wikipedia
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