The pepper contains a cotton-textured membrane laden with small white seeds. When cut, the pepper’s aromas reveal a preview of its flavors: spicy, earthy, rich and bright.
Cooking the pepper brings out more flavor profiles, offering depth and undertones both smoky and savory. Aged and dried forms of Pasillas become significantly warmer and develop more depth in flavor.
They can be stuffed with rich creamy cheese sauces, black beans, potatoes, seafood, eggs and pork and often fried, they can also be eaten with the simple addition of olive oil and sea salt.
Poblanos pair well with other pepper flavors such as guajillo and chipotle, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, and cheeses such as feta, gorgonzola and pecorino.
Cooked Poblanos can be preserved by freezing them in an air tight container, extending their shelf-life by approximately six months.
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Roasted poblanos with cream
Prawn and poblano chilli stew
Chiles en Nogada recipe:
A wonderful dish consisting of a green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite as well as for Christmas.
- 6 large green chiles, for stuffing
- 3/4 cup crema or sour cream
- 1/2 teaspoon sugar
- 1/4 cup evaporated milk
- 1/2 cup finely chopped walnuts
- 1 pomegranate, seeds separated
- 1/2 lb ground pork or beef
- 3 garlic cloves
- 1/4 of an onion, peeled and diced
- 1 tablespoon lard or vegetable oil
- 1 apple, peeled, cored and seeded, coarsely chopped
- 2 tablespoons unsalted almonds, chopped
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 1/4 teaspoon cumin
- 1 bunch fresh parsley, coarsely chopped
- 2 tablespoons raisins, softened in warm water
- 3 eggs
These Poblano chillies are ready to use. You don’t have to roast them and remove the skins and seeds, is already done for you.
Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done. Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown.
Stuff the chiles with equal portions of the stuffing. Blend or mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.