The poblano chile is a large, dark green, often deformed-looking chile. Since the general chile rule is "the smaller, the hotter", these giant chiles are quite mild and rank only 1,000 to 2,500 units on the Scoville scale. This chile is named for the state where it originated - Puebla - although these days, it just might be the most popular chile throughout all of Mexico and the US southwest.
Poblanos are available either fresh or dried (called ancho, when dried - a topic for another day). To make poblanos edible, they need to be grilled or charred, and the skin must be removed (because it adds a terribly bitter taste). The mild flavor and the size of the poblano makes it very versatile, and it can be used in both sauces and salsas (no seed removal necessary) and popular national dishes, like chiles rellenos and the patriotic plate, chiles en nogada (devein and remove the seeds).
Poblano chiles are readily available in most supermarkets throughout Mexico and the US.
Charring poblanos
1 - Place the poblanos on a comal over low heat or over an open low flame (but then use tongs!)
2 - Move the chiles occasionally, until the chile is blackened on all sides.
3 - Immediately place chiles in a bowl and cover tightly with plastic wrap.
4 - Leave chiles to stand and steam for at least 15 minutes.
5 - Remove the charred skin (which should come off easily by just peeling it off with your fingers).
6 - Throw them in a salsa, seed and slice it for a saute, or do whatever else your recipe might tell you.
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