Poblanos (pronounced poh-blah-nos) are mild chili peppers named after the Mexican state of Puebla where they were first grown. They’re one of the most popular peppers used in Mexican and Tex-Mex cooking because they’re not very spicy, but have a really great flavor, especially when roasted!
Poblanos are dark green in color, wide at the stem and narrow along the length of the pepper. When they’re mature, they’re about four inches long and two inches wide.
When left to fully ripen and dry out, the dehydrated and dried poblano peppers are called ancho chiles.
Both fresh poblanos and their dried counterparts are commonly carried in grocery stores throughout the United States. Fresh poblanos are typically found near all the other fresh produce, while whole dried ancho chiles are usually in the specialty hispanic foods aisle or in the spice aisle as ground ancho chili powder.