My poblano peppers have been growing in my patio garden for ~ 6 and a half months! This tedious process started from seeds. After I realized that mother nature wasn’t getting the job done, I had to step in and pollinate the plants myself. Soon after, the plant exploded with tiny peppers, growing incredibly fast – right in my patio container garden.
As always, I wanted to grow something unique, I had never grown before. Well looks like I finally have a winner. The first batch of poblano peppers were harvested today. This bunch averaged about ~ 3 inches (7.5 cm) long. They were deep dark green and very shinny. My peppers were organically grown and shorter than most poblanos you might have seen in Mexican markets and grocery stores.
The dried version are called “ancho.” They are used in many Mexican dishes, and sauces. I was first introduced to these peppers through a Mexican friend who roasted them on both sides, covered them in plastic, waited a few minutes, then removed the skin and seeds and last chopped them into pieces to be served with rice. I loved them! If you are wondering about how they taste, they are similar to bell peppers. In fact, these peppers are in the same family.
Poblano chillies produce a flavor that is remarkable when they are roasted. Let me tell you where my home grown variety ended up. I placed one finely cut roasted poblano chili in a pot of black beans. The other pieces landed up in my corm bread. Both dishes were delicious.
Thee are many ways to cook poblano peppers. Please see the links to the recipes below. I am very tempted to stuffed these the New Orleans way. If I do, I will add more photographs to this post.
It is an amazing feeling to practice sustainable living. You can do it if you try. It only takes the desire to do it, and then the will to see it through until the end.
Seeds of Change
Magazine devoted to heirloom seeds
Turkey Mole Poblano recipe
Mole Poblano from Pati’s Mexican Table
Stuffed Poblano peppers
Another recipe, stuffed with chicken
You can modify the cornbread recipe by reducing the flower by 1/4 cup and adding more corn meal.