poblano


Also found in: Wikipedia.

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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

poblano

A hot, dark green chilli of triangular shape and about 4 in long. Used in Mexican dishes.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
Mentioned in ?
References in periodicals archive ?
Roast, peel, seed, and chop 3 Anaheim and 3 poblano chiles; season with 1/4 tsp.
I also added poblano chilies for a fresh, mild bite and jalapeno for a sharper sting.
Mole Poblano is a staple dish in Mexican cuisine, and is traditionally served on Cinco de Mayo.
From Serrano Omelet to Turkey Tomorrow Tacos, Stuffed Poblano Peppers, Chipotle Salmon, Apple Enchiladas and much more, Foods and Flavors of San Antonio offers a treasury of unforgettable tastes.
For example, a poblano can also be called pasilla, unless it is dried; then it is sometimes an ancho, adding to the chaos.
Maybe it's the roasted poblano, jalapeno, and red and green bell peppers.
The range comprises specific varieties of chilli (poblano, serrano, caribe, habanero, jalapeno) that ere either plain or roasted.
Not only are they familiar with mole poblano, they can tell the difference between a good mole poblano and a not-so-good one," says Gregorio Camarillo proudly.
Larger peppers, such as poblano, will need to be cut in half with the stem and seeds removed.
My current self loves a recipe a friend gave me quite some time ago combining poblano peppers, sweet corn, and Oaxaca or mozzarella cheese with the other usual ingredients.