Green Pasilla (Poblano) Chile Peppers
Estimated Inventory, 22 lbs : 31.61
This item was last sold on : 07/17/25
Description/Taste
Green Pasilla peppers vary in size and shape, depending on growing conditions, and generally average 7 to 12 centimeters in length and 5 to 7 centimeters in diameter. The pods showcase a conical to cordate shape with broad, blocky shoulders tapering to a blunt tip. The pods can exhibit a straight to slightly curved nature, and the surface is covered in deep grooves, folds, and creases. Green Pasilla chile peppers have smooth, taut, and glossy skin, mostly sold in its dark green state. If allowed to ripen, the pods transition into dark red-brown hues. Underneath the surface, the pepper’s flesh is thick, snappy, aqueous, and pale green, with a crisp, succulent, and lightly chewy consistency when raw. Once cooked, the flesh softens and becomes tender. The flesh also encases a central hollow cavity filled with tiny, round, and flat cream-colored seeds and thin membranes. Green Pasilla peppers are edible raw or cooked and are known for their mild, earthy, subtly sweet, and smokey taste.
Seasons/Availability
Green Pasilla peppers are available year-round, with a peak season in the later summer through fall.
Current Facts
Green Pasilla pepper, botanically classified as Capsicum annuum, is a regional term for fresh Poblano peppers, belonging to the Solanaceae or nightshade family. The name Pasilla is primarily used in commercial markets in the American Southwest, and outside of this area, the peppers are most commonly known as Poblano. Poblano peppers are native to Mexico and are an important culinary pepper used in rich, savory dishes. The peppers grow on upright, leafy plants reaching around sixty-three centimeters in height, and the pods transition from dark green to red-brown hues. Green Pasilla peppers are typically milder than a jalapeno, ranging from 1,000 to 2,000 SHU, a unit of measurement for spice levels. It is also worth noting that the name Pasilla sometimes refers to another pepper cultivated in Mexico: the Chilaca pepper. Dried Chilaca peppers are labeled “pasilla,” meaning “little raisin.” Selling fresh Poblano peppers under the Pasilla name has caused confusion in commercial markets, but overall, the peppers have remained one of the most popular commercial cultivars in Mexico. The variety is favored for its mild, earthy, and smokey taste and is commonly prepared raw or cooked in savory culinary preparations.
Nutritional Value
Green Pasilla peppers are a source of vitamin C, fiber, potassium, and vitamin A. Vitamin C helps to strengthen the immune system, while fiber regulates the digestive tract. Potassium balances fluid levels within the body and replenishes electrolytes and vitamin A, which assists in maintaining overall organ health. Green Pasilla peppers also provide varying amounts of calcium, iron, vitamin E, magnesium, zinc, niacin, and vitamin B6. Calcium supports bones and teeth, iron develops the protein hemoglobin for oxygen transport through the bloodstream, vitamin E guards the cells against the damage caused by free radicals, and magnesium controls everyday nerve functions.
Applications
Green Pasilla peppers are versatile and can be incorporated raw or cooked into culinary dishes. Searching for recipes under Poblano will also provide additional options. The fleshy, tapered peppers are popularly roasted directly over an open flame and allowed to cook and blister. Once heated to the desired temperature, the peppers are peeled and added to various dishes for enhanced flavor and texture. Green Pasilla peppers can be diced and stirred into dips, salsas, and sauces. One of the most famous sauces using Pasilla or Poblano peppers in Mexico is mole, a rich, decadent, sweet, and savory mixture served over meat, rice, vegetables or used as a filling in enchiladas. In addition to sauces, Green Pasilla peppers are often stuffed as their thicker walls can hold ingredients without breaking, and their conical shape provides ample space for the stuffed ingredients. The peppers can be stuffed and fried in chiles rellenos or simmered into soups and stews, such as crema de Poblano or pozole. They can also be cooked into casseroles, enchiladas, quesadillas, and tacos or used as tamale fillings. Rajas con queso is another favored dish using Poblano peppers. Green Pasilla peppers pair well with spices such as cumin, paprika, cinnamon, and allspice, herbs including Mexican oregano, cilantro, and thyme, garlic, and meats such as pork, beef, and poultry. Whole, unwashed Green Pasilla peppers will be kept for a few days when stored in a plastic bag in the refrigerator’s vegetable drawer. The variety can also be canned, dried, or frozen for extended use. When dried, Pasilla peppers are typically allowed to mature into their red-brown state and later dehydrated for spice use.
Ethnic/Cultural Info
Poblano peppers are famously used in Chiles en Nogada, a traditional recipe in Mexico prepared for celebratory occasions, especially on Mexican Independence Day. There are several legends behind the creation of the dish, and it is generally accepted that the origins of the recipe date back to ancient times. The most prevalent story tied to Chiles en Nogada recounts a meeting between Agustín de Iturbide, a military general, and Augustinian nuns of the Santa Monica convent in the state of Puebla. In 1821, Agustín de Iturbide signed the Treaty of Cordoba in Veracruz, a document granting Mexico independence from Spain. After the historic signing, Agustín de Iturbide traveled across Mexico and stopped in Puebla. His stay in Puebla was honored by holding a feast, and Augustinian nuns of the Santa Monica convent were chosen to prepare a meal for the general, as they were known as excellent chefs. Legend has it the nuns used locally-grown, in-season products, and a variety of colorful red, green, and white ingredients were chosen to embody the colors of the Mexican army. Chiles en Nogada was initially comprised of green Poblano peppers stuffed with a mixture of beef, pork, fruits, spices, almonds, and raisins. The stuffed peppers were battered, fried, and coated in a creamy white sauce prepared from local walnuts and later sprinkled with pomegranate seeds. It is said Agustín de Iturbide was impressed by the dish, and the recipe became a source of national pride. Modern preparations of Chiles en Nogada typically omit the classic batter and instead lightly fry the peppers until cooked, and the peppers are then peeled and stuffed. Each year in August and September, Chiles en Nogada are popularly made in Mexico, especially in Puebla, as the peppers are in season and have the freshest taste. The dish is also customarily prepared on Mexican Independence Day on September 16th as a celebratory meal, encompassing the colors of the Mexican flag and becoming an eternal symbol of hope and freedom.
Geography/History
It is important to note that this article references the history of Green Pasilla peppers in light of this moniker being used to describe Poblano peppers, the fresh peppers featured in the photograph above. Pasilla can also be used as a term to describe dried versions of the Chilaca chile pepper, which has a different history. Poblano peppers are native to Mexico and have been cultivated for over 6,000 years as a culinary ingredient. The variety was thought to have arisen from the mountainous areas of the Tehuacán Valley, a region in the state of Puebla in east-central Mexico. Since their discovery, Poblano peppers have been present as culinary peppers throughout ancient civilizations, including the Aztecs. The variety was also selectively bred over time for improved characteristics, and it became a dominant pepper within Mexico by the 17th century. Today, Poblano peppers are still widely grown throughout Mexico and are commercially produced and planted in home gardens. The main commercial production occurs in the states of Zacatecas, Guanajuato, and Jalisco. Poblano peppers are also grown in a few municipalities in Puebla, including San Lorenzo Chiautzingo, San Andrés Calpan, San Felipe Teotlalcingo, San Matías Tlalancaleca, Tochimilco, and Chiconcuautla. Mexican-grown Poblano peppers are sold domestically and exported to markets in the United States, Canada, and Japan. Outside of Mexico, the variety is commercially grown in the southwestern United States, especially in California, and is found as a specialty pepper worldwide.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Communion | San Diego CA | 619-606-5568 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Solana Beach Kitchen | Solana Beach CA | 610-717-7217 |
| The Cottage La Jolla | La Jolla CA | 858-454-8408 |
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| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
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| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Craft House Fashion Valley | San Diego CA | 619-948-4458 |
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| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
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| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Sabor a Vida Café & Deli | Vista CA | 760-536-3331 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
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| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
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| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| University Club | San Diego CA | 619-234-5200 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
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| The Cottage Encinitas | Encinitas CA | 858-454-8409 |
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| Trust Restaurant (Bar) | San Diego CA | 609-780-7572 |
| The Crack Shack-Encinitas | Encinitas CA | 877-230-1871 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Huntress | San Diego CA | 619-955-5750 |
Recipe Ideas
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