Products / Chilies & Peppers / Poblano Peppers
Wholesale Poblano Peppers
The poblano is a mild chili built for roasting. Broad shoulders, thick walls and a heart-shaped body make it the only chili that reliably holds a filling, which is why chile relleno exists as a dish and why poblano volume tracks Mexican menu growth almost exactly.
Heat and Naming
Poblanos run roughly 1,000 to 2,000 Scoville units — mild, though the occasional pepper will surprise a kitchen. Dried, the poblano becomes the ancho chile, the base of most mole and adobo. Note that many US retailers mislabel poblanos as pasilla; a true pasilla is a different, longer dried chili. Buyers should order by both names to avoid confusion.
Roasting Is Not Optional
Poblano skin is tough and does not soften with cooking, so the pepper is almost always charred and peeled. Blister the skin black over flame or under a broiler, steam covered for ten minutes, then slip the skin off. Trying to use a poblano unroasted is the most common reason a dish fails.
Selection and Storage
Look for firm, dark green, glossy peppers with straight, flat sides — twisted or heavily curved fruit is hard to stuff and hard to peel. Thick walls matter for relleno; thin-walled peppers tear. Hold at 45–50°F and expect two to three weeks.
In the Kitchen
Chile relleno, rajas con crema, mole, soups, cornbread, and roasted strips as a taco or torta component. Roasted and peeled poblanos freeze extremely well, which makes them one of the few chilies worth batch-prepping ahead.
Nutrition
An excellent source of vitamin C, with vitamin A, vitamin B6 and fiber. Fat free, cholesterol free and sodium free.
Order Poblano Peppers Wholesale
Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.
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