65 to 80 days. Open-pollinated.
Poblano, also known as Ancho in its dried form, is an heirloom hot pepper variety and one of the most popular chilis in Mexico.
Name refers to a native of Puebla, Mexico. Historical records show that Poblano is among a number of peppers encountered by Christopher Columbus during his travels and taken back to Europe, here they immediately established themselves in European cuisine.
Bushy, upright plants produce excellent numbers of stout, dark green, 4 inch long fruits that mature to red.
Mildly hot (1000 Scoville heat units) and excellent for roasting, stuffing, or for use in a number of prepared dishes.
Poblano (Ancho) Chili Pepper
Growth Chart
Hardiness Zones:
3 to 12
Light Requirement:
Full sun
Soil Type:
Sandy, loamy, well drained
Sow Depth:
1/4 inch
Plant Spacing:
12 to 16 inches
Germination Temp:
80ºF to 85ºF
Germination Time:
7 to 21 days
Maturation:
90 days
Growing Tips
Start indoors in seed trays or small, individual pots about 8 weeks before the last expected frost. Sow seeds 1/4 inch deep and keep the soil temperature between 80 to 85 degrees F until germination, which should occur within 7 and 21 days. Transplant outdoors once temperatures are consistently above 60 degrees F.
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