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Poblano 'Ancho Poblano'

Pepper

Capsicum annuum 'Ancho Poblano'

Overview
The backbone of Mexican cuisine, this mild to medium-heat pepper is perfect for stuffing, roasting, and making authentic chiles rellenos. When fresh, they're called poblanos; when dried, they become the coveted ancho chile that adds deep, smoky flavor to sauces and moles. Their large size and thick walls make them incredibly versatile for both fresh cooking and preservation.
Planting
Start indoors 8-10 weeks before last frost. Transplant outdoors 2-3 weeks after last frost when soil temperature reaches 60°F.
Growing
Sun: full. Soil pH: 6–6.8. Space plants 18" apart. Germination: 10-21.
Pests & diseases
Common pests: Aphids, pepper weevil, cutworms, spider mites. Common diseases: Bacterial spot, phytophthora blight, pepper mottle virus.