- The
poblano (Capsi**** annuum) is a mild
chili pepper originating in the
state of Puebla, Mexico. Dried, it is
called ancho or
chile ancho, from the Spanish...
-
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...
-
negro (black mole), mole rojo (red mole), mole
verde (green mole), mole
poblano, mole
almendrado (mole with almond), mole michoacano, mole prieto, mole...
- Bib
Gourmand list of
exceptional restaurants at
moderate prices.
China Poblano by José Andrés – Las
Vegas –
Chinese and
Mexican fusion. Fish by José Andrés...
-
Chiles en
nogada is a
Mexican dish of
poblano chiles stuffed with
picadillo (a
mixture usually containing shredded meat, aromatics,
fruits and ****es)...
-
producers and
grocers sometimes incorrectly use "pasilla" to
describe the
poblano, a different,
wider variety of pepper, the
dried form of
which is called...
-
Machaca Maguey worm
Mancha manteles Memela Menudo Mixiotes Mole de olla Mole
poblano Molletes Molotes Moronga Nachos Pambazos Panucho Papadzules Parilladas...
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minced meat and
coated with eggs". The most
common pepper used is Puebla's
poblano pepper,
though New
Mexico chile, pasilla, or even jalapeño
peppers are...
-
paprika (0–300 SHU), New
Mexico long
green or red
chile (300–500 SHU), and
poblano/ancho (≈1369 SHU)
types were
included as mild ****y
peppers (Table 1)....
- chillies,
particularly Chipotle and
Ancho peppers. An
Ancho pepper is a
Poblano chili that is
dried after it
turns red.
These sauces are used as a marinade...