In Mexico, a dried Poblano is known as a chile Ancho. Anchos are used in many recipes, usually being toasted in a dry pan and then soaked in boiling water to rehydrate them.
I dried my Poblanos in a dehydrator - a useful piece of kit for preserving ingredients.
The method is very simple:
- Rinse the Poblanos under cold water to clear off any dirt or dust.
- Dry Poblanos with kitchen towel.
- Cut the stalks short (you can remove entirely if you wish).
- Use a sharp knife to pierce each Poblano a couple of times. This slightly speeds up the drying process.
- Arrange the Poblanos on trays in your dehydrator. If larger chillies mean the dehydrator lid doesn't close properly you can place something heavy on it, as long as the air vent is not blocked. As the drying starts the chiles will shrink and you can remove the weight.
- Turn the dehydrator on and leave it to run for 5 hours then turn the chiles over and run for another 5 hours.
- Check that the chiles are properly dried - they should be brittle and leathery to the touch and you will hear the seeds rattle inside when you shake them. If they aren't properly dried give them extra drying time and check every hour or so.
- Once dried, allow your newly created Anchos to cool down before storing them in a clean, dry, airtight container. Alternatively, you can freeze the dried Anchos, which gives you an extra safeguard against spoilage if the inside of the Ancho still contains a small amount of moisture.
If you want to preserve fresh Poblanos for later use, check out Charring and freezing Poblano peppers