Poblano Pepper (Capsicum annuum)

Traditional Mexican heirloom pepper.

One of my favourite peppers! Poblano peppers are large, mildly spicy Mexican peppers with thick flesh and a rich, delicious flavour. They can be harvested when dark green, but reach full maturity when they turn a beautiful chocolate brown. When dried, they are known as Ancho chillies.

Living in Oaxaca, Mexico, one of my favourite meals was Chile Poblano Relleno — poblano peppers stuffed with quesillo (Oaxacan string cheese) and black bean paste! Poblanos are wonderful for stuffing, roasting, grilling, making sauces and drying.

And yes, we grow and fully ripen these wonderful Mexican peppers right here in Stirling, Ontario, at Willows Green Permaculture! I never used to think it was possible to grow poblanos successfully in Canada!

Start seeds indoors 8–10 weeks before the last frost. Transplant outdoors once all danger of frost has passed and the soil has warmed. Grow in full sun in fertile, well-drained soil. Harvest dark green for traditional culinary use or leave on the plant to ripen fully to chocolate brown.

At least 25 seeds per packet.