- Poblanos are crisp, mild and herbaceous when green, but cooks often char or roast them, giving them flavor that's more smoke than fire. Peeled, with seeds and stems removed, you can stuff poblanos to make rellenos or cut them into thin strips and add to soups, salads, or tacos. Dried poblanos are called chiles ancho, a key ingredient in many authentic Mexican dishes.Origin
USA and Mexico
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