75 days. 1,000 – 2,000 Scoville Units. One of the most popular peppers grown in Mexico, the poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called an ancho chile. 3- to 6-inch heart-shaped fruit is usually of gentle heat. Used green, after roasting and peeling, it is the classic pepper for chili rellenos. Dried, the fruit turns a rich dark red-brown and may be ground into a fine chili powder. Plants reach 2 feet or so and need heat; a dark woven fabric that can be reused warms the soil. Night-time cover is appreciated in cooler coastal areas. If high winds affect your garden, leave the row cover on all the time. Extra soil nutrition / compost is very helpful, as is fish emulsion (be aware it can attract raccoons / skunks, so water it in well).