poblano

(redirected from Poblano pepper)

po·bla·no

 (pō-blä′nō)
n.
A cultivar of the tropical pepper Capsicum annuum, having a mild or fairly pungent dark green, thick-skinned fruit used in cooking.

[From American Spanish, of the village, from pueblo, people, village; see Pueblo1.]

poblano

(pɒbˈlɑːnəʊ)
n, pl -nos
1. (Plants) a variety of chilli pepper
2. (Peoples) US a native of Puebla, Mexico
adj
(Placename) US relating to or coming from Puebla, Mexico

poblano

A hot, dark green chilli of triangular shape and about 4 in long. Used in Mexican dishes.
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References in periodicals archive ?
Red snapper ceviche served on mango carpaccio and blue crab cakes complete with nopalito (tender young cactus) relish beckoned strongly In the end, Colette plumped for the veggie pyramid ($7), an astounding and pretty stack of vibrant flavors and varied textures: por-tobello mushrooms, eggplant, spinach, tomatoes and toasted pepitas (pumpkin seeds) seated on blue corn polenta and sauced in poblano pepper cream.
Paired with delicious sides like Cole Slaw, Poblano-Cheddar Corn Bread, and Baked Beans like Grandma used to make, Smokehouse specialties include the Pepper Fever Burger topped with Roasted Poblano Pepper Relish, Panko-Crusted Grouper served with a Chipotle Aioli, and "Smokehouse Wings" smothered with homemade sauces like "Wicked" (the hottest of hot sauces), Jamaican Jerk, Lemon Pepper, Traditional BBQ, Sweet & Tangy, and Tangy Raspberry.
FOR THE CHOLULA: 4 leaves basil 4 thin slices cucumber 2 thin slices poblano pepper, seeded 1/4 cup Ilegal Mezcal * 1 tablespoon Royal Combier 2 teaspoons agave syrup 1 tablespoon freshly squeezed lime juice Ice, as needed FOR THE CHOLULA: In shaker, place basil, cucumber and peppers.
The chimichanga, a deep-fried burrito stuffed with shrimp, poblano pepper and cheese, and the asada, a wonderfully tender steak that somehow managed to cover a poblano pepper, shrimps, mushrooms, onions and Monterey Jack cheese with chimichurri sauce, received an enthusiastic two thumbs up from my companions.
Vegan Chill (Serves 4-6) Ingredients: 1/4 cup olive oil 1 lb tempeh, crumbled 1 yellow onion, chopped 1/2 red pepper, seeded and chopped 1/2 green pepper, seeded and chopped 1/2 poblano pepper, seeded and chopped 1/2 Anaheim pepper, seeded and chopped 1/2 jalapeno pepper, chop and keep seeds 3 cloves garlic, minced 4 cups stewed tomatoes 3 cups vegetable stock 3 Roma tomatoes, chopped 1 1/2 tbs chili powder 1 tsp black pepper 1/2 tsp oregano 1/4 cup brown sugar 1 tsp cumin 2 tsp miso 4 cups cooked kidney beans Salt and black pepper to taste Instructions: In a large pot, heat 2 tablespoons olive oil over medium heat.
BLACK BEAN SALSA: 2 ears sweet yellow corn, cooked and cut off the cob 1 cup black beans, cooked 1/4 cup red bell pepper, diced 1/4 cup poblano pepper, diced 1/4 cup cilantro, de-stemmed and diced 3 tablespoons cider vinegar 2 tablespoons olive oil Salt and pepper to taste
The chile relleno was the typical poblano pepper but, instead of cheese or ground meat, was stuffed with a plethora of delicious seafood treats.
It's believed the Aztecs brought peppers from South America and actually cultivated the ancho and poblano pepper varieties that we know today.
The natural soup line includes Vegetable Lentil and Roasted Red Pepper Soup, Poblano Pepper and Corn Chowder, Rosemary Potato Chowder, Thai Sweet Potato Soup, and Roasted Garlic Mushroom Lentil Soup--and retails for $2.
Taking its cue from bistro menus, the hearty soup and chowder line offers six restaurant-quality vegetarian varieties, including Vegetable Lentil & Roasted Red Pepper Soup, Poblano Pepper and Corn Chowder, and Thai Sweet Potato Soup, while the organic condensed soup collection consists of the classic recipe bases Cream of Chicken, Cream of Mushroom and Cream of Celery.
1 cup chopped roasted, peeled, and seeded poblano pepper (1 very