- The
poblano (Capsi**** annuum) is a mild
chili pepper originating in Puebla, Mexico. Dried, it is
called ancho or
chile ancho, from the
Spanish word ancho...
-
negro (black mole), mole rojo (red mole), mole
verde (green mole), mole
poblano, mole
almendrado (mole with almond), mole michoacano, mole prieto, mole...
-
Arroz poblano or
Mexican green rice a
Mexican dish made with rice, in
which its
green color comes from a
chile poblano liquid preparation. The
green liquid...
- one of the two
dried varieties of the
poblano pepper.
Mulatos are
dried fully mature poblanos,
whereas poblanos that are
harvested early and
dried are...
-
Chiles en
nogada is a
Mexican dish of
poblano chiles stuffed with
picadillo (a
mixture usually containing shredded meat, aromatics,
fruits and ****es)...
-
Machaca Maguey worm
Mancha manteles Memela Menudo Mixiotes Mole de olla Mole
poblano Molletes Molotes Moronga Nachos Pambazos Panucho Papadzules Parilladas...
-
paprika (0–300 SHU), New
Mexico long
green or red
chile (300–500 SHU), and
poblano/ancho (≈1,369 SHU)
types were
included as mild ****y
peppers (Table 1)...
-
producers and
grocers sometimes incorrectly use "pasilla" to
describe the
poblano, a different,
wider variety of pepper, the
dried form of
which is called...
- from and
named after Puebla's
renowned ancho chiles, a
dried form of ripe
poblano peppers. The
company produces two
types of
chile liqueur: the original...
- The
mixture is
commonly served on tostadas,
tacos or as a
filling of
poblano peppers. In Honduras,
rabbit meat is used. In
Colombian cuisine, salpicón...
