VegetablePepper
Poblano Ancho Grande Pepper
Poblano Ancho Grande is a large, mild-heat pepper that bridges the gap between sweet bell peppers and their spicier cousins, offering genuine flavor without overwhelming heat. This open-pollinated heirloom produces substantial 24 to 36-inch plants that bear generous yields of roasting peppers in just 70 to 79 days from transplant. Hardy across zones 4 through 13, it thrives in full sun and adapts well to garden beds, raised beds, and even greenhouses, making it accessible to gardeners in nearly every climate.
Photo © True Leaf Market
Growing Conditions
USDA Zone
4-13
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Organic Matter
Growth Stats
36 in
Height
TypeUpright
Spacing
18
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
4-13
Size
36in H x ?in W
Growth
—
Care
High
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Highlights
At just 1,000 to 2,000 Scoville Heat Units, Poblano Ancho Grande delivers enough warmth to be interesting without the aggressive bite that deters many home gardeners. The peppers themselves are impressively large and sturdy, bred specifically for the roasting and stuffing methods that define traditional Mexican cooking. This open-pollinated variety lets you save seeds year after year, creating a direct line between your garden and generations of cooks who've relied on this pepper.
Common Uses
Roasting is where this pepper truly shines. The large peppers blister beautifully over open flame or under the broiler, their skin charring and loosening to reveal tender, slightly sweet flesh beneath. Stuffing with cheese and herbs capitalizes on their generous size and mild heat. You can also dry them for deeper, more complex ancho chile flavor in sauces and mole, or slice and freeze them for winter cooking.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Start Indoors
Start seeds indoors 6 to 8 weeks before your last spring frost date. Sow seeds 1/4 inch deep in seed-starting mix and maintain soil temperature around 70 to 80 degrees Fahrenheit for germination. Keep soil consistently moist and provide bright light once seedlings emerge.
Transplant Outdoors
Harden off seedlings gradually over 7 to 10 days before transplanting outdoors. Transplant after all frost danger has passed and soil has warmed to at least 60 degrees Fahrenheit. Space plants 18 inches apart with 36 inches between rows.
Harvesting
Peppers can be harvested at any stage from green through full color maturity, which typically occurs 70 to 79 days after transplanting. For roasting and stuffing, wait until peppers reach full size and develop thick walls, which happens as they mature and may deepen to a darker green or even red color depending on variety timing. Cut peppers from the plant with pruning shears rather than pulling, which can damage branches. The robust size makes these peppers easy to spot at harvest time.
Pruning
Minimal pruning is necessary for Poblano Ancho Grande given its naturally upright, well-branched growth habit. Remove any diseased or damaged branches as they appear, and selectively remove lower leaves if air circulation becomes restricted, though this variety naturally maintains good spacing between branches.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Scientific Classification
Capsicum annuum
Family
Solanaceae
Genus
Capsicum
Growth Habit
Upright
Native Status
L48 (NI)HI (I)PR (I)VI (I)
History & Origin
“Poblano peppers carry centuries of culinary tradition from Mexico, where they've been cultivated and refined into regional specialties. The Ancho Grande represents the modern heirloom interpretation of this heritage, preserved and selected for its generous size and reliability. As an open-pollinated variety, it embodies the seed-saving culture that connects contemporary gardeners to the agricultural knowledge passed down through Mexican farming families.”