The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico.

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

They typically prefer full sunlight and may require additional support for the growing fruits during harvest in late summer.

[5] Preparation methods include: dried, stuffed, in mole sauces, or coated in whipped egg (capeado) and fried.

After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by either canning or freezing.