Ancho Poblano (Capsicum annuum)

Ancho Poblano Chili Pepper (Capsicum annuum): a cornerstone of traditional sauces, a member of the   "Chiles de la Santa Trinidad*, along with Pasilla and Guajillo, make traditional Mole. Poblano (called "Ancho" when dry) has very complex organoleptic characteristics, which vary greatly depending on its degree of ripeness: it can therefore be prepared in various ways: dried and reduced to a paste in sauces, stuffed while still green, or breaded and fried. The heart-shaped, slightly elongated berries reach 12 centimeters in length and slightly less in width; they are large and fleshy, with a flavor that ranges from pungent to intensely fruity, and are not very pungent. It is particularly popular during Mexican independence fiestas, as part of a sophisticated dish called " Chiles en Nogada," which contains green, white, and red ingredients, corresponding to the colors of the Mexican flag.
Growing is simple; this hardy plant grows to a meter in height, but has a broad growth habit that resembles the shape of fruit. It can be sown from March in the north in a warm seedbed, while in the central and southern regions it can continue until May, and in the south until June. Compared to other Mexican cultivars, it tolerates higher temperatures, allowing us to plant it a little earlier.