Poblano is part of the Capsicum genus and is a Chili pepper variety. Its scientific name is Capsicum annuum longum group 'Poblano'. Poblano is generally thought of as a heirloom open-polliated variety. This variety typically blooms in the following colours: Anti-flash white. The blooms display an average of 4 petals. This variety typically produces fruit in the following colours: India green. The leaves of this particular variety normally show as Dartmouth green colour.
The poblano is a mild chili, with a low heat rating of about 1000-1500 on the Scoville Scale.
The Poblano is one of the most popular chilis grown in Mexico, and is found in a vast number of traditional Mexican dishes. The pepper itself is thought to originate from the area of Puebla, Mexico (a “Poblano” is a term for an inhabitant of this Mexican state).
The plant itself is multi-stemmed, and reaches approximately 25" (63cm) in height. An immature Poblano is green in colour, and as it matures goes from a dark green, to red, to a dark red that is so dark is can be mistaken for black. It is an extremely popular pepper to use in mole sauce.
It’s flavour is very earthy and can be eaten fresh. When the Poblano pepper is fresh, it is called a “Pasilla”.
Poblano peppers are usually roasted and then peeled (to remove the waxy skin) and can easily be canned, dried, or frozen.
Poblano grows as a Perennial and is a Vegetable. Being a Perennial, it tends to grow best over several years (approx 3 years and greater). Poblano normally grows with a erect-like habit with a max height of 2.97 feet (that's 91.44 cm metric).
When the Poblano is dried, it is then referred to as an “Ancho”, and is often available in many markets whole dried, or ground up into a fine powder to be used as a spice.
Mexico is believed to be where Poblano originates from.
Typically, Poblano Chili pepper is normally fairly low maintenance and can thus be quite easy to grow - only a basic level of care is required throughout the year to ensure it thrives. Being aware of the basic growing conditions this plant likes (soil, sun and water) will result in a strong and vibrant plant.
This variety plant info is provided by the myfolia gardener's wiki. All details about Poblano have been kindly provided by our members.
Some varieties may need to be supported with a cane as the fruit develops.Plant in a location that enjoys full sun and remember to water moderately. Keep in mind when planting that Poblano is thought of as tender, so it is really important to ensure that the outside temperature is well above freezing before planting or moving outdoors. USDA Hardiness Zone 10 to 12 are typically the USDA Hardiness Zones that are appropriate for this plant (although this can vary based on your microclimate). Poblano requires a loamy and sandy soil with a ph of 7.0 - 8.5 - it grows best in neutral soil to weakly alkaline soil.
Start indoors six to eight weeks before last frost date.Look to ensure a distance 1.95 inches (5.0 cm) between seeds when sowing - bury at a depth of at least 0.2 inches (0.5 cm) deep. Soil temperature should be kept higher than 18°C / 64°F to ensure good germination.
By our calculations, you should look at sowing Poblano about 38 days before your last frost date.
Transplant out when all danger of frost has passed.Ensure that temperatures are mild and all chance of frost has passed before planting out, as Poblano is a tender plant.
Ready to pick at three to six inches long. Typically picked green.Expect harvests to start to occur in late summer.
Poblano – a term for the people from Puebla, Mexico, where the chili is thought to have originated.
Ancho – from the Spanish meaning “wide”.
This particular pepper is thought to originate from the state of Puebla in Mexico.
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