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Poblano ees no problemo

August 5, 2010

On impulse I bought a Poblano chile pepper plant a few months ago and stuck it in an open square of one of my front beds. I didn’t know anything about them but they looked interesting and any chile pepper harvest would force me to learn something new in the kitchen.

The plant adapted and grew well but wasn’t flowering at all; in the meantime the Napoleon sweet bell, Sheepnose pimentos and Jalapenos were providing steady pepper harvests. I didn’t worry about it much since I was certain it wasn’t a nitrogen overdose and I have read enough about some peppers requiring a long growing season. These are a native of Puebla state in Mexico (which everyone knows is below the Yucatan and deep in the tropics) so I figured this might need all the summer we get up here to produce.

So I used an old tomato cage to steady the big plant and basically forgot about it.

Fast forward a few weeks to a few evenings ago when a house wren got caught under the bird netting covering one of my Brandywine tomato plants. As I was lifting the netting I caught a nice chile pepper smell and found a couple of Poblanos had hatched right under my nose.

So now I need someone to tell me to how to dry these for powder or provide a recipe or two for fresh chiles.

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6 Comments leave one →
  1. Haynes permalink
    August 6, 2010 9:22 pm

    Perfect pepper for chile rellenos!!! Look it up and do it right- I’m green with envy!!!

  2. August 6, 2010 10:18 pm

    That’s the smell that caught my nose – chile rellenos πŸ™‚

  3. jawja permalink
    August 7, 2010 6:37 am

    I didn’t know that you spoke Spanish. Could I get about 20 pounds of these poblano’s for dehydrating? Me like me rellenos.

    • August 7, 2010 8:41 am

      Your order has been received and is scheduled to ship in September 2014.

      Si?

  4. Pitmaster permalink
    August 12, 2010 5:56 am

    Just hang them out to dry. But would go the chile relleno route myself. Or roast them on a grill till charred, steam in a paper bag for 15 minutes, and peel the char off. You can then freeze to use later in making chile verde.

    CHILE VERDE

    Brown 2 lb. lean pork cubes in 2 tbsp. oil.
    Push aside, and add 1 large onion, sliced and saute.
    Add: 1 large can green chilies, chopped
    3 cloves minced garlic
    1 1/2 cups chopped tomatillos
    1 tsp. marjoram
    1 tsp. salt
    1/4 cup minced fresh cilantro
    1/2 cup water, or more

    Cover, and simmer 1 hour or till meat is tender.
    Serve over rice, top with a dollop of Mexican sour cream, sprinkle with more chopped cilantro.
    OR, make burritos in flour tortillas!

    **I use leftover, frozen turkey gravy instead of water…. If you use water, watch it very closely as it can scorch.
    **You can use either fresh or canned tomatillos.

    • August 12, 2010 6:30 am

      Hey PM, what a pleasant surprise & welcome to my silly arsed blog.

      Anyone who has made and posted a powerpoint presentation on how to butcher a whole hog has credibility for food related ideas. πŸ™‚

      I love the smell of these things on the plant and can’t wait to taste them.
      Thanks for the ideas.

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