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poblano

 
Dictionary: po·bla·no
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(pō-blä'nō) pronunciation
n.
A cultivar of the tropical pepper (Capsicum annum) having a mild or fairly pungent dark green, thick-skinned fruit used in cooking.

[From American Spanish, of the village, from pueblo, people, village. See pueblo.]


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Art Encyclopedia: Poblano
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Term used to describe an exuberant architectural and sculptural style that developed in and around the city of PUEBLA, Mexico, in the 18th century. It is characterized by Baroque elements used in combination with ornate stucco, geometrically patterned red brickwork and polychrome glazed tiles (Sp. azulejos), which were produced by flourishing local industries. The style developed in parallel with the growth of the city itself. As Puebla became wealthier and more important in the 17th century, increasing numbers of workshops were set up by ceramicists, many of them from Spain; Spanish artistic trends became more important, and these workshops came to exert a great deal of influence on the development of art in the city and surrounding villages. At the same time the growing wealth of the city financed the construction of religious and secular buildings that reveal their patrons' and owners' desire for luxury and display. Heavily ornamented mansions, as well as convents and churches designed in opulent styles reflecting the donations of affluent local merchants, farmers and factory owners, all contributed to the evolution of an architecture rich in colour and imagination.

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Wikipedia: Poblano
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For the political blogger, see Nate Silver.
Chilli15.jpg
Heat: Low (SR: 1,000-1,500)
Poblano pepper
A fresh poblano pepper, often sold north of Mexico under the name pasilla
A dried ancho chili

The poblano is a relatively mild chile pepper originating in the State of Puebla, Mexico. Dried, it is called an ancho chile. While poblanos tend to be mild, occasionally and unpredictably a poblano can have significant heat. Indeed, different peppers from the same plant have been reported to vary substantially in heat intensity.

One of the most popular peppers grown in Mexico, the plant (of the species Capsicum annuum) is multi-stemmed, and can reach 25 inches in height. The pod itself is about three to six inches long, and about two to three inches wide. An immature poblano is dark purplish green in color, but eventually turns a red so dark as to be nearly black.

It can be prepared a number of ways, commonly including: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. It is particularly popular during the Mexican independence festivities as part of a sophisticated dish called Chiles en Nogada which incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. This very well may be considered as one of Mexico's most symbolic dishes by its nationals. Poblanos are also popular in the United States and can be found in many grocery stores in the states bordering Mexico and in urban areas.

After being roasted and peeled (which improves the texture by removing the waxy skin), it can be preserved by either canning or freezing. Storing poblanos in airtight containers will also suffice for several months.

When dried, this pepper becomes a broad, flat, heart-shaped pod called an ancho chile (meaning "wide" in Spanish), often ground into a powder used for flavoring recipes.

A closely related variety is the Mulato, which is darker in color, sweeter in flavor, and softer in texture.

"Poblano" is also the word for an inhabitant of Puebla, Mexico.

External links

v • d • e
Capsicum Cultivars
C. annuum

Aleppo  · Anaheim  · Ancho  · Banana pepper  · Bell pepper  · Cascabel  · Cayenne  · Chilaca  · Chiltepin  · Cubanelle  · De árbol  · Dundicut  · Fresno  · Guajillo  · Hungarian wax  · Italian sweet  · Jalapeño  · Japanese  · Mirasol  · Macho  · Mulato  · New Mexico (Anaheim)  · Pasilla  · Pepperoncini  · Piquín  · Pimento  · Poblano  · Puya  · Serrano  · Tien Tsin
C. chinense
Adjuma  · Ají Limo  · Ají dulce  · Datil  · Fatalii  · Habanero  · Red Savina  · Madame Jeanette  · Naga Jolokia  · Scotch bonnet
C. frutescens
African birdseye  · Malagueta  · Thai pepper  · Tabasco  · Demon Red
C baccatum
C. pubescens


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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Art Encyclopedia. The Concise Grove Dictionary of Art. Copyright © 2002 by Oxford University Press, Inc.. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Poblano".  Read more