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Pati Jinich PoblanoChili1.JPG

The poblano chile is a star in Mexican kitchens. It is used in a wide range of ways and in a wide range of dishes. Some well known examples are chiles en nogada, rajas, pickled, and stuffed with meat or cheese and bathed in a tomato sauce. But there are hundreds of other ways…

Aside from being absolutely gorgeous – chubby, curvy, large, sensuous and with a beautiful dark green color with a bit of a shine to it – it has a striking flavor that is rich, exuberant and fruity. It tends to be a bit capricious as well: it ranges from the very mild to the very hot. However, there are ways to tame its heat.

It is rarely used or cooked in its raw form.  Unlike other ingredients, the poblano has to go through a couple of steps to bring out the finest qualities of its flavor, color and texture. It may seem daunting at first, but once you prepare them a couple of times, the process becomes very simple.  It is just like preparing roasted red bell peppers.


Hello Pati,
Viewed your show on TV and really enjoyed the show.
I have a question about the main dish you presented.
Chicken with garlic,onions,poblano peppers, sunflower and pumkin seeds. When you added the poblano peppers to the chicken did you cook them before added them to the top of the chicken?

Hi Jeff, Thank you for watching the show! I charred, sweated and peeled the poblanos before adding them to the chicken. If you’d like, I have a detailed description of the process here: I hope you will have a chance to try this recipe…

Hello, Pati

I watch your show quite often and it remindes me of when I was a child with all the dishes you make that are great Mexican traditions.

I am in love with chili rellenos! But for some reason I can’t get the batter quite right. Can you help me?

Hola Camila, Of course!! When you make the chile rellenos batter: separate the eggs and beat the egg whites until stiff, then gently fold in the yolks. Before you place the chiles in the batter, dust them with a little all purpose flour so the batter sticks.

hi pati,
my question is, do you have a rajas recipe, or maybe a new spin on them, i have made them before, like my mother used to make. We ate them as our main course dinner, but i would like your opinion on ideas for additions to the meal themselves like a meat or a starch.
thank you.

Hola Sabas, I make rajas with my Tampico-style steak, which includes them in the recipe:

Hola Pati,

Sure would like to find your pickled pepper recipe. Could you point me in the right direction.

Danke Schoen.

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