In fact, a dried poblano, wrinkly and a deep red-brown, is called an ancho chile (sometimes ancho pasilla). Ancho means “wide” in Spanish and refers to the chile’s broad girth.

Place the green chile poblano under a broiler and char the skin on all sides, turning the chile as needed. After all surfaces of the chile are charred, place the chile in a paper bag and seal ...

Olivia's in Gettysburg packed their Voodoo Chile pasta filled with shrimp and crab alongside a blend of poblano, chipotle and ...

Poblano The choice for chiles rellenos, the mild to moderate poblano (1,250 to 2,500 Scoville units) is deep, dark green and approximately 2 1/2 to three inches wide and four to five inches long.

Vuelve a la Vida 5310 Pacific Ave., Tacoma, 253-473-7068. Note: Served Thursdays only Not only is Vuelve a la Vida a destination for some of the most authentic Mexican dining in town, it’s where ...

Poblano Chili Peppers and Feta Cheese 4 to 6 servings This is a good dish for a dinner party, as it doubles easily and can be assembled a day before roasting. It looks impressive when sliced, too.

Preheat oven to 425 degrees. Combine the zucchini, yellow squash, sliced poblano chili, onion and extra-virgin olive oil in a medium bowl and mix to evenly coat all of the vegetables with the oil.

Heat oil in a 5-quart Dutch oven over medium heat. Add the onion, poblanos and garlic and cook, stirring, for about 6 minutes, or until the vegetables are softened. Add the cumin seeds and ...