What’s in a Name? Discovering the Many Faces of the Poblano Pepper!

If you've ever wandered through a Mexican grocery aisle or flipped through a spicy recipe book, you've likely come across the enigmatic poblano pepper. But wait — is it always called that? Turns out, this beloved chili has more than one alias! Whether you're cooking at home or sourcing ingredients for your restaurant, knowing the other names for poblano peppers can save you time, confusion, and even a trip back to the store. Let's dive into the world of the poblano pepper and uncover its many identities!

Table of Contents

• What Is a Poblano Pepper?
• Another Name for Poblano Pepper: What You Should Know
• Taste & Heat Profile: Why It Matters
• How to Use Poblano Peppers in Cooking
• Buying Guide: Choosing the Right Poblano (or Its Cousins)
• Chili Glossary: Poblano vs. Others
• Frequently Asked Questions
• Conclusion

What Is a Poblano Pepper?

The poblano pepper is a large, dark green chili native to Mexico, particularly from the state of Puebla (hence the name). It's widely used in Mexican cuisine, most famously as the star ingredient in dishes like chiles rellenos, rajas con crema, and of course, the legendary mole poblano.

Fresh and crisp with a mild to moderate heat level, the poblano sits between 1,000 to 2,000 Scoville Heat Units (SHU), making it accessible even for those who aren’t heat junkies. When dried, it transforms into something entirely new — and gets another name altogether!

Another Name for Poblano Pepper: What You Should Know

Here's where things get interesting — and sometimes confusing. The poblano pepper is known by different names depending on its form:

• Fresh: Poblano Pepper
• Dried: Ancho Pepper (when dried and red) or Mulato Pepper (if darker, almost chocolate-colored and slightly sweeter)

Yes, you read that right. Once dried, the poblano isn't just called “dried poblano” — it gets a whole new name! This naming change reflects both physical transformation and flavor evolution.

Form	Name	Flavor Profile	Common Uses
Fresh	Poblano	Grassy, earthy, mildly spicy	Stuffed peppers, salsas, soups
Dried (red)	Ancho	Smoky, sweet, raisin-like	Mole sauces, stews, spice blends
Dried (dark brown)	Mulato	Sweeter, chocolatey, complex	Chocolate moles, slow-cooked dishes

Taste & Heat Profile: Why It Matters

The poblano pepper is beloved not only for its versatility but also for its unique flavor profile. In its fresh form, it offers a vegetal, earthy note with a touch of sweetness. Once dried, the flavors deepen dramatically:

• Ancho: Smoky and subtly fruity, often described as having notes of dried fruit and tobacco.
• Mulato: Richer and sweeter, leaning toward chocolate and coffee undertones.

This transformation makes these peppers essential in authentic Mexican mole sauces, where depth and complexity are key.

How to Use Poblano Peppers in Cooking

Whether you’re working with fresh poblanos or their dried cousins, here are some creative ways to put them to use:

• Chiles Rellenos: Stuff roasted poblanos with cheese, dip in egg batter, and fry until golden.
• Rajas con Crema: Sauté sliced roasted poblanos with onions and crema for a creamy side dish.
• Mole Sauce: Combine anchos, mulatos, pasillas, and other dried chilies for a deep, flavorful sauce.
• Roasted Veggie Tacos: Add charred poblano strips to tacos for smoky heat.
• Stocks & Broths: Toast dried anchos lightly before adding them to broth for a subtle layer of spice.

Buying Guide: Choosing the Right Poblano (or Its Cousins)

If you're shopping for poblanos or their dried counterparts, here’s how to make the best choices:

• Fresh Poblanos:
  • Look for firm, shiny skins with no wrinkles or soft spots.
  • Size matters — larger peppers may have thicker walls, ideal for stuffing.
  • Avoid overly wrinkled or yellowing ones — they’ve passed their prime.
• Dried Anchos:
  • Should be pliable, not brittle.
  • Color should be reddish-brown; avoid faded or overly dark ones.
  • Store in an airtight container away from light and moisture.
• Mulato Peppers:
  • Dark brown to black in color with a smooth texture.
  • Great for slow-cooked dishes where flavor needs to infuse deeply.
  • Often found alongside other dried chilies in specialty markets.

Product Spotlight: Dried Ancho Pepper Bags

• Features: Organic, non-GMO, packed in resealable bags.
• Advantages: Convenient, shelf-stable, consistent quality.
• Use Cases: Mole, chili, tamales, soups.
• Target Audience: Home cooks, food bloggers, restaurant chefs.
• Best For: Authentic Mexican recipes needing depth and mild heat.

Chili Glossary: Poblano vs. Others

Still confused about how the poblano compares to other popular peppers? Here’s a quick reference guide:

Pepper	Heat Level (SHU)	Form/Name	Typical Use
Poblano	1,000–2,000	Fresh	Stuffing, roasting, soups
Ancho	1,000–2,000	Dried version of red poblano	Mole, sauces, braises
Mulato	2,500–3,000	Dried, darker poblano	Sweet moles, complex sauces
Jalapeño	2,500–8,000	Fresh/pickled	Toppings, nachos, salsas
Pasilla	1,000–2,500	Dried chilaca pepper	Mole, soups, marinades

Frequently Asked Questions

• Can I substitute ancho peppers for fresh poblanos?

  No, because they are completely different forms. If a recipe calls for fresh poblanos, use jalapeños or Anaheim peppers instead.

• Do I need to remove the skin of roasted poblanos?

  It’s recommended to peel them after roasting to improve texture, especially if using in sauces or dips.

• Are anchos hotter than poblanos?

  Not necessarily — both range around 1,000–2,000 SHU. However, dried anchos often taste spicier due to concentrated flavor.

• Can I freeze fresh poblanos?

  Absolutely! Roast and freeze them in airtight bags for up to 6 months. They’ll retain great flavor for future dishes.

Conclusion

Knowing the other name for poblano pepper — whether it’s ancho, mulato, or simply dried poblano — opens up a world of culinary possibilities. From fresh roasting to deep, complex moles, these peppers are a cornerstone of Mexican cuisine and deserve a place in every adventurous cook's pantry.

Next time you're at the market or browsing a recipe online, don't let the name changes throw you off. Embrace the versatility of the poblano in all its forms, and elevate your dishes with authentic flavor and subtle heat.