Capsicum annuum 'Poblano'
vegetableThe poblano is a large, heart-shaped mild chile with thick walls and gentle heat, about 1,000 to 2,000 Scoville units, the classic pepper for chiles rellenos and roasting. Picked dark green for fresh use, it ripens to red-brown and, when dried, becomes the ancho chile of Mexican cooking, maturing in about 75 days.
Sun
full sun
Water
Every 3 days
Harvest
~75 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
18-24 in. apart
Planting Depth
1/4 in.
Soil pH
6.0-7.0
Soil Type
Rich, well-draining
Hardiness Zones
Zones 4 – 11
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At transplant, then every 4 weeks after fruit sets
Fertilizer
Balanced 5-10-10
Start seed indoors about 8 weeks before the last frost and transplant only after the soil reaches 65F and nights stay above 55F, spacing plants about 18 inches apart in full sun. Give warm, fertile, well-drained soil and steady moisture, feeding lightly so plants set fruit rather than leaves. Stake plants once they are heavy with pods, and mulch to keep moisture even.
Start seeds indoors
Feb 18
Transplant outdoors
Apr 29
Projected first harvest
Jul 13
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Attract beneficial insects with alyssum and herbs; monitor weekly
Avoid heavy clay soils and standing water; raise beds for drainage
Keep enough leaves on the plant to provide shade for the fruit
Pick poblanos firm and glossy dark green at full size for roasting and stuffing, or let them ripen to red-brown for sweeter flavor and for drying into anchos, cutting with a short stem. Frequent picking keeps the plant productive.
Poblanos are low in calories and a good source of vitamins C and A, with only mild capsaicin, and like all peppers their vitamin content rises as they ripen from green to red.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.