• Known in Spanish as chile poblano, from the Nahuatl chillitl
  • It belongs to the Capsicum annuum species

Its name comes from its cultivation in the state of Puebla. It has a long conical shape and varies in length from 8 to 15 centimeters. It is usually green, although sometimes more mature chiles have a reddish color. 

The poblano pepper is widely used in Mexican cooking, because it is often stuffed, for example as chiles en nogada (meat-filled with a walnut sauce).

No

Nutricional Value: 

In general chiles are rich in vitamin C, which helps prevent respiratory diseases. It also contains vitamin A, which enhances vision and healthy skin.

Preparation: 

There are two types of poblano peppers: ancho and mulato chiles. Both are most commonly used to prepare salsas. 

Poblano pepper is usually filled, given its large size and conical shape.

Basic Facts: 
  • The growth rate of exports from Mexico accounts for 14.6 percent worldwide.
  • The main export markets are Canada, Germany, Japan, and the United States.
  • 700 thousand tons of Mexican chile were exported in 2014.
  • Poblano peppers occupy 7.3 percent of the market.
  • Annual chile production totals 2 million tons domestically.
Regions: 
These are the states with the highest poblano pepper production during 2014:
1. Puebla
2. Chihuahua
Season: 
The best chiles are picked from January to February and May to October.
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Moderate Production

Abundant Production