Ancho Poblano Pepper Seeds – Mexico’s Most Popular Chili (Capsicum annuum)

The Ancho Poblano is Mexico’s most beloved chili pepper — a dual-purpose variety that transforms completely depending on how it’s used. Harvest the large, dark green pods fresh as “Poblano” for stuffing in classic chiles rellenos, or allow them to ripen and dry into the deep reddish-brown “Ancho” used in traditional mole sauces and spice blends. Rich, earthy flavor with mild heat — sweet with just a hint of bite early in the season.

Variety Details

• Species: Capsicum annuum
• Type: Heirloom (Ancho Gigantea)
• Pod Size: ~3.5 inches long × 2 inches wide
• Color: Very dark green (nearly black) → reddish-brown when dried
• Heat Level: Mild (1,000–2,000 SHU) — heat increases in hot, dry conditions and late season
• Days to Maturity: 90 days from transplant
• Organic, open-pollinated

Culinary Uses

Use fresh dark-green pods (Poblano) for chiles rellenos stuffed with cheese or meat. Dry and smoke ripe red pods (Ancho) for mole poblano, sauces, and spice rubs. For mildest flavor, pick, cook, and freeze early in the season before heat builds.

Starting Seeds

• Sow ¼ inch deep indoors 8 weeks before last frost
• Germination temperature: 80–85°F; keep soil damp but not wet with good air circulation
• Germination time: 1–4 weeks
• Thin to one plant per pot when seedlings reach 2 inches tall
• Begin hardening off at 5 inches tall when nighttime temps exceed 60°F
• Use organic seed-starting mix; avoid peat pots

Growing Tips

• Full sun; fertile, well-drained soil
• Feed with organic fertilizer every 3 weeks after establishment
• Mulch around base; water consistently
• Grows well in containers

Harvest

Harvest at dark green (3.5 inches) for fresh use, or leave to fully ripen and dry on the plant for ancho chili. Pick fresh pods promptly early in the season for mildest results.