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The Ancho Poblano Gigantea is a larger-fruited variety of the traditional poblano pepper (Capsicum annuum). When fresh, it’s called a poblano. When dried, it becomes an ancho pepper.
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🌱 Plant Characteristics
• Height: 24–36 inches (sometimes taller with good soil)
• Pod Size: 5–7+ inches long, thick-walled
• Color: Dark green → deep red when fully ripe
• Heat Level: Mild (1,000–2,000 SHU)
• Days to Maturity: ~75–90 days
“Gigantea” simply refers to the larger pod size compared to standard poblanos.
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🌞 Growing Requirements
☀ Sun
• Full sun (6–8+ hours daily)
🌡 Temperature
• Ideal: 70–85°F
• Sensitive to frost
🌱 Soil
• Well-draining, rich in organic matter
• pH: 6.0–6.8
💧 Water
• Consistent moisture
• Avoid soggy soil (can cause root rot)
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🌶 Harvesting
• Harvest green for fresh poblanos (firm, glossy skin)
• Allow to turn red for deeper flavor
• Dry red pods to make ancho peppers
If drying:
• String and hang in a dry, ventilated space
• Or use a dehydrator at low heat
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🍽 Flavor Profile
• Mild heat
• Slightly earthy
• Rich and slightly sweet when red
• Smoky and fruity when dried
Great for:
• Chiles rellenos
• Stuffed peppers
• Enchilada sauce
• Mole sauce
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🛠 Tips for Bigger Peppers
Given your experience shipping plants and growing specialty peppers:
• Use a 3–5 gallon container minimum
• Stake early (pods get heavy)
• Feed with balanced fertilizer until flowering
• Switch to lower nitrogen, higher phosphorus during fruiting
• Prune lightly to improve airflow
