poblano peppers

A large, dark green, heart-shaped Mexican chili with thick walls, usually mild to medium hot and almost always roasted and peeled before use.

The poblano is a large, dark green chili with broad shoulders and a tapering tip, named after the state of Puebla; left to ripen fully and then dried, the same fruit is called ancho. It tastes grassy, earthy and slightly bitter, with more depth than a bell pepper, and is usually only moderately hot, though the odd pod can be surprisingly fierce. Its thick walls and sturdy shape make it ideal for stuffing and for cutting into strips, but the skin is tough, so it is charred over an open flame or in the oven, left covered for a few minutes and then peeled. In North America it is sold in almost every supermarket, while in the UK and the German-speaking countries it is harder to find, mostly in Latin American shops, occasionally in well-stocked produce sections, or by mail order from fresh-produce suppliers. Roasted poblano strips in cans or jars are available wherever Mexican products are sold.

Substitute:

Anaheim or Hatch chilies come closest, being similarly mild and fleshy, though with somewhat thinner walls. A green bell pepper, roasted and peeled, holds its shape for stuffing but tastes sweeter and flatter; adding a jalapeño restores the heat, but not the earthy depth of the poblano.