favorite Favorite Poblano/Ancho type variety? & discussion

POTAWIE · Dec 13, 2009

Any Poblano growers out there that can recommend a good red maturing variety, or even just discuss the pepper? I've been spending years trying to improve a poor variety and I've finally given up and am hoping to start again with something more productive and hopefully with large pods. I really need something good for Rellenos, roasting, and for powders if possible.
Do many of you use Poblanos a lot? They now seem to be one of the most used peppers in my household when I have them

scoville · Dec 13, 2009

I'm growing one from a market,The pod was over 10" and red.I have 2 plants with pods on now but it's pretty slow going this time of year.
I'll be glad to share seeds if it ends up decent.
Poblanos are great stuffed,dried,and really shine in a stew of some sort.I used them recently cooking down my smoked Turkey carcass,added some Hominy and other things and the flavor was unbeleivable!

willard3 · Dec 13, 2009

I use the tiburon from Johnny's and it is prolific and the picante is surprisingly good.

Poblanos are green
Anchos are dried poblanos.

http://www.johnnyseeds.com/c-534-anchospoblanos.aspx

cmpman1974 · Dec 15, 2009

But Willard are all Poblanos Anchos? lol.

POTAWIE · Dec 16, 2009

What are they called when they are ripe red or brown then?

AlabamaJack · Dec 16, 2009

I grew the Ancho San Luis this year and was disappointed until the end of the season...here is a pic of a few I picked two weeks ago today...

teh purple penguins · Dec 16, 2009

i've had the pablano from burpee for a few seasons now ( only pepper i grew this year basically ) and whatever about burpee but when ripened, dried, consumed sweet flavorful awesome, the base to any chili powder/paprika i make. pablano brotherhood 4 life....

AlabamaJack · Dec 16, 2009

I've got about 20-25 like the red ones in the pic...plan to dehydrate them then vacuum pack them probably 3-4 peppers a package...

I use poblanos and anaheims for my base chili powder and I figure vacuum sealing will elimnate loss of flavor over time.....theoretically anyway...

scoville · Dec 16, 2009

I've grown the reds and the browns,love both but kind of lean towards the Negros.All are excellent powdered of course and are my base for my house BBQ Rub.(along with 20 or so other highly classified ingredients).Unfortunately They only produce here in cooler times of the year(low humidity)I usually have a hard time getting them to jumbo sizes.Luckily for us they are available in markets year round.One of my top 5 pods for sure!