MexConnect
Mexican Kitchen

The chiles of summer: Pick a peck of poblanos

Poblano chile peppers
Characterized by the thick skin which makes them ideal for stuffing, poblanos were being used in the cuisine of Puebla when the Spaniards arrived in the 16th century. Puebla nuns of the Colonial era created famous chiles en nogada, considered Mexico's national dish. Poblanos go particularly well in a variety of cream sauces for meat, chicken and pasta. See the recipes at the end of the article... Karen Hursh Graber

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Characterized by the thick skin which makes them ideal for stuffing, poblanos were being used in the cuisine of Puebla when th... read more

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