Poblano
Capsicum annuum
Also known asAncho (dried form) · Chile poblano · Pasilla (mislabeled, especially in California)
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 5–12 (winter low around -29°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A productive hydroponic pepper for Mexican cooking. EC 1.8-2.6 mS/cm. pH 6.0-6.8. Temperature: 18–30°C. High light (DLI 20-28 mol/m2/day). Plants are medium to large (60–90 cm) and benefit from staking because the large, heavy fruits pull the branches down. Dutch bucket, DWC or drip systems all work. From transplant to green harvest: 65-80 days; red-ripe for drying into ancho: 85-100 days. Each plant produces 8-15 large peppers. For chiles rellenos, roast whole peppers on a grill or under a broiler until the skin chars, steam them covered, peel, slit, remove the seeds, stuff with cheese or picadillo, then batter and fry. For ancho, let the peppers ripen fully red on the plant and dehydrate them whole at 55–60°C until leathery and deeply wrinkled; the dried ancho should be flexible, very dark red-brown, with a sweet, pruney aroma.
Notable varieties
| Cultivar | Type | Days | Notes |
|---|---|---|---|
| Ancho 211 | open pollinated | 80 | Standard commercial variety, large 10-15 cm fruit, the typical supermarket poblano. |
| Ancho San Luis | open pollinated | 80 | Slightly hotter (closer to 2,500 Scoville), thinner walls, better for drying into ancho. Mexican commercial variety. |
| Mulato Isleño | open pollinated | 85 | Closely related to ancho but darker (almost black) when ripe and dried, with a chocolate-tobacco note. The mulato is one of the three moles peppers alongside ancho and pasilla. |
| Tiburón F1 | hybrid | 75 | Hybrid with better disease resistance and more uniform fruit. The variety most US commercial poblano farms use. |