Variety
Ancho / Poblano
The mild Mexican chilli — large, earthy, and extraordinary when dried or smoked
Poblano (fresh) and ancho (dried) are the same variety at different stages — a large, dark green, mild-to-medium chilli that is one of the most important in Mexican cuisine. Fresh poblanos are stuffed and roasted for chiles rellenos; dried and used whole or ground as ancho, the flavour transforms into something deeply earthy, chocolatey, and complex with rich dried fruit notes. One of the most flavourful chillies for BBQ and smoking.
Flavour
Fresh (poblano): mild heat (1,000–2,000 Scoville), earthy and slightly grassy with a thick flesh. Dried (ancho): the transformation is extraordinary — complex, deeply earthy, with notes of dried plum, chocolate, and tobacco. The dried version is one of the most complex spice flavours available and a cornerstone of Mexican mole sauces and serious BBQ rubs.
In the kitchen
Outstanding for chiles rellenos — roast whole over direct fire until completely blackened, peel while hot, stuff with cheese or meat, and grill to finish. Dried and ground ancho powder makes one of the finest BBQ rub bases. Add to marinades, sauces, and spice blends where a deep, dark, earthy note is needed.
Growing
Sow under glass in January–February. The large plant needs space — allow 60cm. Grows to 90cm+ under glass and produces abundant large fruit. Harvest green for fresh use from September. Allow some fruit to ripen to dark red and then dry them whole or grind for ancho powder. A polytunnel is recommended for reliable UK production.