Pantry guide
Best Poblano for home cooking
What Poblano is for, which kitchens use it, and where to find a jar worth cooking with.
Why cooks start here
The stuffing chile: wide enough for cheese, mild enough for a child, dark enough to look serious on a plate.
Blister the skin over a flame or under a broiler. Sweat it in a towel. Peel. The flesh should be tender, not mush. For rajas, slice and stew with onion and crema. For rellenos, keep the stem on so the pepper holds its shape.
Heat varies. Taste a sliver. Some poblanos are almost sweet. A few will surprise you.
Authentic Mexican Cuisine
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Related kitchens
The Mexican pantry, pots, and table
The spices, mixes, and hearths that belong to Mexican cooking — then the people around them, and the kitchens still joining the table.
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