One of the most popular chiles in Mexico

The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos, and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional "mole poblano"

1,000-2,000 Scoville Heat Units (mild).

Starter plant in 4" pot.

Grown here at Seguin Gardens.