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Topic: Poblano

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	Mole (sauce) - Wikipedia, the free encyclopedia
		The most popular kinds come from the Mexican states of Puebla and Oaxaca, and there is an annual national mole fair in the town of San Pedro Atocpan in the Milpa Alta borough of Mexico's Federal District, on the southern outskirts of Mexico City.
		Mole poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine.
		Mole poblano is prepared with chile peppers, spices, unsweetened chocolate, and a variety of other ingredients.
	en.wikipedia.org /wiki/Mole_(sauce) (371 words)

	Poblano Pepper, Ancho Peppers
		Poblano chile peppers are the main ingredient in the national dish of Mexico, a rich, dark sauce called mole (pronounced moh-LAY).
		Poblanos are among the mildest chile peppers, and are also known as pablano peppers; they are sometimes mislabeled as pasilla peppers.
		Poblanos may be stored in a paper bag in the refrigerator for one week, or can be frozen (after they are roasted) with skin on for several months.
	www.truestarhealth.com /Notes/3617004.html (673 words)

	Poblano chile turns up the heat with bold style
		The poblano's most visible guise is as the chile relleno.
		Yet unlike the Anaheim, which usually is mild, poblanos vary in heat, from moderate to something approaching jalapeño fire.
		A dried poblano, wrinkly and a deep red-brown, is called an ancho chile (sometimes ancho pasilla).
	www.azcentral.com /home/food/mexico/articles/0107poblano07.html (365 words)

	The Poblano Chile & Enchiladas de Mole
		Poblanos originated near the city of Pueblo in Mexico and the native Indians cooked with them long before the Spaniards showed up in the New World.
		Nowadays the poblanos are cultivated in arid, semi-desert valleys throughout central Mexico.
		The poblano chile strips, cooked in sour cream are divine and go beautifully with any chicken, beef or seafood dish.
	www.mexgrocer.com /mexcocina-poblano.html (1326 words)

	Poblano Pepper Slices of Sabores Aztecas with Cream
		Poblano Pepper Slices of Sabores Aztecas with Cream.
		Whole Poblano Peppers of Sabores Aztecas stuffed with Cheese in white sauce.
		Once the slices are ready, season them in a pan with oil putting the threaded onion first together with the garlic finely chopped, later the slices are added and seasoned with salt to the pleasure.
	www.saboresaztecas.com /english/recetas/fuertes_rajascrema_en.html (227 words)

	poblano chile Definition in the Food Dictionary at Epicurious.com (Site not responding. Last check: 2007-10-29)
		The very best poblanos are found in central Mexico, though they are now also grown in the U.S. Southwest.
		Ripe poblanos turn a reddish-brown color and are sweeter than the green.
		Poblanos can be used in a variety of dishes, but are perhaps best known as the chile of choice for
	www.epicurious.com /cooking/how_to/food_dictionary/search?query=poblano&submit.x=12&submit.y=7 (242 words)

	Sunset: Mexico's regal sauce - mole poblano; includes recipe and related article
		In addition to mole poblano, the area is known for several other moles with chocolate, all characteristically thick and complex.
		But the big leap from standard mole to mole poblano was the chocolate that Sister Andrea or one of her assistants added, which gave the mixture a uniquely mellow, sophisticated complexity.
		First-time tasters of mole poblano (or any kind of mole) may be daunted by foods swimming in sauce.
	www.findarticles.com /p/articles/mi_m1216/is_n3_v188/ai_12137283 (1339 words)

	MYPEPPERS99
		POBLANO [poh-BLAH-noh] The plant is multiple stemmed and compact, semi erect in habit, semi-woody, and grows to approximately 2 feet high.
		These Poblano pods are often stuffed with meats and cheeses for Chiles rellenos, or utilized in casseroles and sauces (especially chile verde) much like the New Mexican varieties of the American Southwest.
		The flish Poblano chile is a darker colour and has a slightly sweeter taste that the green Poblano.
	www.geocities.com /BourbonStreet/Square/9333/MYPEPPERS99.html (2299 words)

	Simply Recipes: Guaymas Chili Poblano Recipe
		Guaymas Restaurant in Tiburon is the best Mexican restaurant in Northern California and their Chili Poblano is the best item on the menu.
		It is a green poblano chili stuffed with a pork picadillo and covered in a walnut creme sauce and sprinkled with pomegranate seeds.
		Put 6 chiles poblanos (and you MUST use this type of chili) straight into a fairly high flame or under a broiler and let the skin blister and burn.
	www.elise.com /recipes/archives/000114guaymas_chili_poblano.php (714 words)

	Pepper Profile: Ancho/Poblano
		The usual growing period is 100 to 120 days and the yield is about fifteen pods per plant, although there are reports of up to thirty pods per plant.
		Fresh poblanos are roasted and peeled, then preserved by canning or freezing.
		Poblano chiles impart a distinctive taste to these rellenos and are usually milder than the New Mexican varieties.
	www.fiery-foods.com /dave/ancho.html (455 words)

	Okanagan Poblano Recipes (Site not responding. Last check: 2007-10-29)
		Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes.
		Meanwhile, roast the poblanos under a broiler as close to the heat as possible until the skins are lightly charred.
		In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent.
	poblanorecipes.blogspot.com (7050 words)

	Sweet Corn and Poblano Soup Recipe
		The familiar corn flavors mix with the more exotic poblano and jalapeño chilies to make a wonderful soup.
		Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes.
		To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through.
	www.subrosa.arbre.us /SubRosaCornPoblanoSoup.html (318 words)

	All Recipes \| Pasta \| Pasta Poblano
		Poblano peppers are a dark green chile with a flavor that can range from mild to slightly spicy.
		Add the poblano pepper to the boiling water when you add the pasta.
		Using a blender, puree together the poblano pepper, garlic, onion and cream.
	pasta.allrecipes.com /az/SpaghettiPoblano.asp (175 words)

	Corn and Poblano Chowder Recipe
		Have a cupfull for lunch, or serve it alongside a sandwich for dinner.
		Broil poblano pepper halves, skin side up, on a aluminum foil-lined baking sheet 6 inches from heat for 5-6 minutes, or untill pepper looks blistered.
		Whisk in softened cream cheese and chopped poblano peppers; cook, whisking ofter, 5 minutes or until cream cheese melts and mixture is thoroughly heated.
	www.recipezaar.com /70402 (237 words)

	Demystifying Mole, México's National Dish Access Mexico Connect - The Electronic Magazine all about Mexico
		Here the poblanos stage a grand parade every year, followed by a reenactment of the battle on the field where it took place.
		In their attempts to characterize mole poblano as a culinary symbol of Mexico's mestizaje - the racial mixing of the indigenous people and the Europeans - authors have produced several legends concerning its origin.
		Manchamanteles, the southern Mexican chicken and fruit stew, is considered by the oaxaqueños to be one of the seven moles of Oaxaca, though poblanos insist that it originated in Puebla.
	www.mexconnect.com /mex_/recipes/puebla/kgmole.html (939 words)

	Mole Poblano Sauce
		Guajillos are reddish-orange in color and offer a sweet heat while anchos, a dried poblano chile, is a thick fleshed, raisin-like wrinkled pod that delivers a mild fruity flavor.
		Mexican chefs formerly prepared the mole ingredients on a metate, a stone with a flat or concave surface on which grain, nuts, seeds, etc. can be ground.
		The Fray was in the process of preparing a specialty dish when a gust of wind from an open window toppled a tray of loose spices that fluttered about before eventually landing into the dish.
	chile-recipes.com /html/mole_poblano_sauce.html (1011 words)

	Poblano Chile Pepper - Glossary from Hormel Foods
		When fully mature, the Poblano Chile turns a reddish brown and becomes sweeter in flavor.
		The Poblano is commonly used for making Chiles Rellenos (as is the Anaheim Chile) as well as being used as a stuffing pepper, a grilling pepper, and as an ingredient for soups and sauces.
		When dried, wrinkled and flattened in shape, this pepper is referred to as an Ancho chile or at times a Mulato chile (one of the varieties of Poblanos), providing a mildly sweet flavor for moles and other types of sauces.
	www.hormel.com /kitchen/glossary.asp?id=35910&catitemid= (217 words)

	NPR : Fiesta Food
		Mole poblano -- which roughly translates to a pepper concoction -- is a rough, velvety brownish-reddish mixture, made of at least 20 ingredients that all, somehow, come together as a delicious, earthy sauce.
		There are a number of stories about the origins of mole poblano.
		Mole poblano is the centerpiece of special fiestas across Mexico.
	www.npr.org /templates/story/story.php?storyId=4622305 (656 words)

	Recipe(tried): Roasted Chicken Breasts with Poblano Vinaigrette and Corn Pudding
		Roasted Chicken with Poblano Vinaigrette and Corn Pudding
		Poblano Vinaigrette over each chicken breast, and bake 5 min more or until done.
		Serve over Corn Pudding with the remaining Poblano Vinaigrette.
	www.recipelink.com /gm/31/124 (210 words)

	Alexandria Virginia authentic Mexican cuisine - Taqueria Poblano Restaurant - with fine wines, tequilas, sangria, ...
		Alexandria Virginia authentic Mexican cuisine - Taqueria Poblano Restaurant - with fine wines, tequilas, sangria, imported beers and margaritas, tacos, quesadillas, tortillos, burritos, fajitas, tostados and Sunday brunch with Huevos Rancheros and breakfast burritos.
		Taqueria Poblano brings you a variety of freshly made, mostly hand held food, reminiscent of the Yucatan as well as Southern California.
		A burrito at Taqueria Poblano is a meal in itself; starting with the basic bean and cheese burrito, or by adding chili braised beef, cumin poached chicken, green chili pork or the vegetarian mix.
	www.taqueriapoblano.com (553 words)

	All Recipes \| Soup \| Poblano Corn Chowder
		"This is a very creamy and spicy corn chowder with shrimp and poblano peppers.
		The lobster base is optional, but in my opinion you really need to use it if you can." Original recipe yield: 8 servings.
		Stir in the onion and celery puree and the poblano chile pepper.
	soup.allrecipes.com /az/PblnCrnChwdr.asp?rss=3 (209 words)

	Cooking Light Community - ISO old CL recipe - cheddar poblano soup (Site not responding. Last check: 2007-10-29)
		Grill poblano and Anaheim peppers, without grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes or until peppers look blistered, turning often.
		The only thing is, I swear the poblano peppers were roasted in the recipe I am looking for.
		One thing that I'd do differently is to add the poblanos to the corn mixture in the food processor.
	community.cookinglight.com /printthread.php?threadid=38606 (1654 words)

	All Recipes \| Chicken \| Poblano Chicken Enchilada Casserole
		The sauce is actually a modified Alfredo recipe and is also great over fajitas." Original recipe yield: 8 servings.
		Mix in the poblano peppers, jalapeno peppers, and garlic.
		Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet.
	chicken.allrecipes.com /az/71380.asp?rss=3 (257 words)

	Fresh From The Garden: Poblano chiles add zip to squash soup
		Rich with golden squash, sweet with crisp apples and spunky with poblano chiles, Autumn Delight Soup cooks fast yet tastes pleasingly complex.
		The relatively mild poblanos will taste hotter if you include the whitish inner pith -- this (not the seeds) contains most of the heat-generating compounds.
		Cook, stirring, for 2 minutes, then add the onion and the poblano peppers.
	seattlepi.nwsource.com /food/202671_fresh08.html (699 words)

	Recipes Cocina
		This is why we say that Mexican cuisine is really one of the most complete in the world.
		In fact, the sweets of Puebla are so well liked that the city's Calle 6 Oriente Street has an infinite number of stores that sell them, the reason why it is popularly known as La Calle de los Dulces or "Candy Street".
		To celebrate Cinco de Mayo, we are giving you the recipe for Mole Poblano and, as an accompaniment, the recipe for Arroz Rojo, Red Rice.
	www.inside-mexico.com /cocina.htm (513 words)

	swordfish with poblano sauce recipe \| fish recipes \| seafood recipes
		Reduce the heat to medium and cook, stirring, another 3 minutes, or until the onion starts to color.
		Add the Poblanos and epazote or cilantro and stir to combine.
		Place the mixture in a blender or food processor fitted with the steel blade, add the chicken stock, and process until smooth, about 1 minute.
	www.thatsmyhome.com /fishermans/poblano-swordfish.htm (219 words)

	Mezcals Brooklyn Heights (Site not responding. Last check: 2007-10-29)
		PAPALOTE - Vegetarian chimichanga, Crispy tortilla stuffed with sauteed vegetables, onions, garlic, poblano peppers and melted cheese.
		CHIRIPAS FAJITAS - Seafood fajitas consisting of lobster tail, shrimp and scallops, marinated in mesquite and sauteed with pico de gallo, poblano peppers, spinach, mushrooms, garlic Mexican spices and a splash of white wine.
		FLAMEADO - Queso fundido, Melted cheese with Mexican poblano pepper and chorizo.
	www.mezcalsrestaurant.com /mezcals_brooklyn_heights.htm (1813 words)

	ChilePlants.com Search Results
		ANCHO 101 - mild; 3 to 4 inches long by 2 to 3 inches wide; Ancho/Poblano Type; matures from dark green to red; called "poblano" when fresh, "ancho" when dried; from Mexico; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting; Mid Season; C.annuum.
		ANCHO 211 HYBRID - medium; 4 to 5 inches long by 2 to 2.5 inches wide; Ancho/Poblano Type; matures from dark green to red; this is a hotter variety; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting; Mid Season; C.annuum.
		ANCHO L - mild; 4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from dark green to brown; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting; Mid Season; C.annuum.
	www.chileplants.com /search.asp?HeatID=&SpeciesCode=&TypeID=2&UseID=&Location=&Color=&LengthID=&WidthID=&ChileForm=&CategoryID=&Keyword=&SearchButton=Go&SearchMode=advanced (743 words)

	Texas Poblano Peppers (Site not responding. Last check: 2007-10-29)
		Combining a deficit irrigation study with ratooning poblano peppers, Constanzo Farms and the Texas AandM Research and Extension Center in Uvalde were able to produce, ship, and market, for the first time, a fall crop of 'Texas Poblanos' to HEB Grocery in San Antonio.
		"To our knowledge, this is the first time the poblano or ancho pepper has been produced in the Winter Garden region and Texas," states Mary Ann Adamek, the owner of Constanzo Farms and Dr. Daniel Leskovar, scientist with the Uvalde Center.
		Nearly all poblanos in the United States are imported from Mexico, where more than 20,000 hectares are grown.
	aggie-horticulture.tamu.edu /vic/main/VFICIndex/poblano_peppers/Success_Story.htm (281 words)

	Recipes - Loin of Pork with Fruit and Poblano Chiles Recipe at Cooking.com
		This recipe has been in the family of Brenda Garza from Monterrey, Nuevo Leon, for several generations.
		It combines regional fruits with rajas, or strips of poblano chiles, in a delicious and unusual sauce.
		The pork can also be served just in its juices, with the sauce separate.
	www.cooking.com /recipes/static/recipe1357.htm (388 words)

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