508 · Poblano (Ancho)

About this plant

Broad-shouldered, heart-shaped pods four to five inches long, dark green ripening to red-brown; dried, they become anchos. Heat is gentle, about 1,000 to 2,000 Scoville, with a rich, earthy flavor that makes this the classic chile relleno pepper and a fine roaster. Plants are large and productive but appreciate afternoon shade in the low desert.

Planting it at home

When to plant out

Wait until after our last frost (about mid-February) and warm soil — usually March. Until then keep the pot in a sunny, sheltered spot and bring it in on cold nights.

Spacing

18"

Size

24–30 in tall × 18–24 in wide

Support

Bush / compact — little or no support

Care

Sun

Full sun (PM shade in peak heat)

Water

Even, moderate; deep & infrequent

Feed

Every 3–4 weeks with a balanced vegetable fertilizer; go light on nitrogen so plants set fruit (general guide).

Pick / harvest

Green

Good to know

Grown from

Seed — sown by FHCG volunteers

Spice level

Mild (1,000–2,000 Scoville)

Heirloom or hybrid

Heirloom — saved seeds grow true

Days to harvest

~65–80

Heat (our summer)

High

Color

Green then red