Ancho Poblano - 15 pcs seeds

Ancho Poblano (Ancho / Poblano) is one of the largest and most widely grown Mexican chilli peppers of the species Capsicum annuum. The large heart-shaped, three-lobed fruits ripen from very dark green to chestnut red and become almost black when dried. Its heat is mild – only 1 000–2 000 SHU – making this pepper excellent for stuffing, roasting, sauces and traditional Mexican dishes.

This classic Mexican type is interesting because its name changes according to how it is used. When the fruit is harvested green, it is called Poblano, and after ripening and drying it is known as Ancho. It is regarded as one of the largest and, especially in Mexico, one of the most widely grown chilli peppers.

The mild heat allows the whole fruit to be used, while its large size makes it especially suitable for stuffing and roasting. When dried, the flavour becomes more concentrated and the fruit takes on Ancho's characteristic very dark colour.

Variety characteristics

• Name: Ancho Poblano (Ancho / Poblano)
• Other names: Para Rellener / Pasilla / Joto
• Botanical species: Capsicum annuum
• Type: Large-fruited, mildly hot pepper
• Heat: 1 000–2 000 SHU
• Shape: Heart-shaped
• Interior: Three-lobed
• Colour: Very dark green → chestnut red
• After drying: Almost black
• Poblano: Name for the green fruit
• Ancho: Name for the dried fruit
• Main use: Stuffing, roasting, drying and Mexican cuisine.

🔥 Heat

1 000–2 000 SHU

This is a mild chilli pepper, where flavour matters far more than intense spiciness. The supplier states an official value of 1 000–2 000 Scoville units.

Low heat is a major advantage for stuffing: the whole fruit can be used without making the dish overly spicy.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for a higher yield
Planting outdoors: around the end of May
Support: taller plants can be tied to stakes
Pruning: possible to form a more compact plant.

In autumn, plants can be moved into pots and placed on a bright windowsill, where they can continue fruiting.

🍴 Culinary use

Poblano and Ancho offer two different uses for the same pepper.

The green Poblano is excellent for stuffing, roasting and grilling. Its large fruits and mild heat make it especially suitable for stuffing with cheese, meat, rice or vegetables.

When the fruits ripen and are dried as Ancho, they can be used for Mexican sauces, marinades, soups, stews and spice blends. The ability to use one variety in so many different ways is one of its major advantages.

💡 Tip from Urban Botaniks: With Ancho Poblano, the strongest product-page focus is “one variety – two uses”. Harvest the fruits green and use them as Poblano for stuffing and roasting, or let them ripen and dry them to obtain traditional Ancho. This keeps the description more concise and avoids unnecessary repetition of technical characteristics.