Michigan State tests poblano pepper variety trials

In 2018, Michigan State University (MSU) grew eight poblano pepper varieties and one cross between a poblano and another Mexican chile pepper (WI Wroaster). Researchers designed the poblano pepper variety trials to evaluate early ripening, agronomic traits, and culinary performance for use in traditional Mexican dishes.

Green poblanos, often used for chile relleno, are typically harvested before seeds mature, similar to cucumbers or zucchini. Once fully riped, poblanos become sweeter than bell peppers with a slight spice, making them well-suited for sauces. MSU tested nine varieties for yield, drying performance, and flavor.

Evaluating flavor, aroma and texture in enchilada sauces

Hilda McShane, a collaborating sauce-maker from Genesee County, dried each poblano variety and prepared enchilada sauces. She also included an imported Mexican dried poblano (MX Ancho) for comparison. Working with students from the Genesee Career Institute culinary program, she baked enchiladas in 9 x 11 inch pans using each sauce.

McShane then organized blind sensory evaluations on May 29, 2019, with Genesee Career Institute students and staff, and again on June 15, 2019, with the public at the Downtown Saginaw Farmers Market. She asked participants to score color, aroma, flavor, texture, and bite on a scale of one to nine, with nine being the best.

Ideal sauce characteristics included a rich, reddish-brown color, earthy and slightly sweet aroma, balanced flavor, porridge-like texture and a preferred level of lingering spice or “bite.”

How participants scored poblano pepper varieties

McShane collected 101 evaluations and entered the results with the help of a local high school student. MSU calculated sums, means, and rankings to compare varieties.

Wisconsin Wroaster scored highest for bite, while Capitan and Baron ranked second and third. For flavor, Capitan and Baron led the group, with Wisconsin Wroaster close behind. Baron had the top aroma score, followed by Capitan and Hidalgo. Trident ranked highest for texture, and most varieties performed similarly for color, though Wisconsin Wroaster, Capitan, Baron, Trident and MX Ancho stood out from the rest. 

“The somewhat nebulous grading metric of ‘bite’ appeared to have a large effect on the overall scores, with a wide variation,” researchers noted. Because bite reflects personal spice preference, it polarized the results.

Wisconsin Wroaster and Capitan lead in bite and flavor

Overall, Capitan achieved the highest total score at 3,185, just ahead of Wisconsin Wroaster (3,164) and Baron (3,156). Trident, Hidalgo and the imported MX Ancho followed closely behind.

Capitan was also the earliest to ripen red fruit in the trials, averaging 1,38 ripe fruit per plant. Wisconsin Wroaster, although a poblano cross, produced four ripe fruit per plant earlier than Capitan. Baron ripened later but produced the most “breaker” fruit — those midway between green and red — at 2.66 per plant.

Michigan-grown poblanos rival imported dried peppers

The poblano pepper variety trials showed that Michigan-grown poblanos can compete with imported peppers from Mexico. Many Michigan varieties scored higher than MX Ancho in flavor, aroma, and sauce quality.

“What this tells us is that a grown and dried poblano pepper from Michigan is competitive with Mexican imports in regards to culinary aspects,” the researchers reported. “Most of Michigan-grown and dried peppers made a better impression on taste testers in the enchiladas made with their sauces than the standard dried poblano, MX Ancho.”

Production results from poblano pepper variety trials

The trials revealed a balance between production performance and culinary appeal. Capitan delivered strong sensory results and early ripening, Wisconsin Wroaster excelled in yield and bite, and Baron offered consistent flavor and aroma.

MSU Extension has published the full research report, “Chile pepper production trial in Michigan,” which details production and postharvest data.