Large, heart-shaped pods with deep, savory flavor and a mellow kick. Excellent for roasting, stuffing (chile rellenos), grilling, and green sauces. Thrives in garden beds or big patio containers.
🌶️ Heat: ~1,000–2,000 SHU • ✅ Non-GMO • ✅ Fresh stock • ✅ High germination
Why You’ll Love It
Mild, family-friendly heat with complex, roasted chile flavor.
Broad, 4–6″ (10–15 cm) pods perfect for stuffing and peeling.
Plants are productive and sturdy; pods char and peel easily.
Harvest green for “poblano” or ripen red for sweeter depth.
Quick Facts (Grow Guide)
Botanical name
Capsicum annuum — ‘Poblano’ (mild roasting chile)
Sun
Full sun (6–8+ hrs; warmth improves fruit set)
Sowing method
Start indoors 8–10 weeks pre-frost; bottom heat recommended. Transplant after nights >55°F / 13°C and soil is warm; stake/cage if loaded with fruit.
Sowing depth
¼″ / 6 mm (steady warmth & moisture)
Spacing
18–24″ / 45–60 cm between plants; rows 24–36″ / 60–90 cm
Germination
~7–14 days at ~75–90°F / 24–32°C (heat mat helps)
Soil
Fertile, well-drained; moderate feeding; mulch to retain warmth & moisture
Harvest
Green poblano ~70–80 days from transplant; red-ripe ~85–95 days.
Ways to Use
Roast & peel for rellenos, fajitas, enchiladas, and bowls.
Dice into green chile sauces, stews, and salsas.
Grill halves and top burgers, tacos, and pizzas.
What You’ll Receive
Select your pack size in the listing variations
Fresh, Non-GMO seeds in a moisture-resistant packet
Simple sowing guide
Germination guarantee — free replacement if seeds don’t sprout
Pro tip: For thick walls and even heat, keep plants mulched and evenly watered. Pick some fruits green to push new blooms; allow a few to fully redden for sweeter flavor or seed-saving.
