A Poblano Chile is a Chile that was originally cultivated in Puebla, a city, as well as one of the 32 states, that comprise the nation of Mexico. Commonly used as a main ingredient in Mexican cuisine, you likely have seen and tasted it in served meals like Chile Rellenos, Chile-stuffed Poblano Peppers, and in Enchiladas. Web search the image of a Poblano Chile to jog your memory. Notice that it is usually displayed as a green Chile. The green ones are mild in heat, but if the Poblano is allowed to ripen further before it is used as a food ingredient, it will be hotter (especially the red ones).
The Mexican cuisine that you order in the United States has mostly been over-influenced by Spanish domination of the original Mexican food culture (the Spaniards brought over domestic livestock and emphasized dairy ingredients), and it targets the American desire for those food types. But, if you dig deeper into Mexican food history, you will find that such meat that may have been used in Mexican food was wild: rabbits and turkey. Being poor farming folk, it was easier to harvest a Chile than to catch a turkey or to snare a rabbit, so that explains why the mainstay ingredient would be a vegetable, like the Poblano Chile. Plus, the Chile can be stuffed, and, as I said, the degree of ripeness gives license to the cook to vary the degree of heat.
You might agree with me that applying heat into the cooking of a Mexican dish is the art of the cuisine. The chef who wishes to please everyone who dines must balance the degree of heat between the sissies and those who equate pain with pleasure (they like it hot). To do that, it is better to stick with the green Poblano Chile in the dish and offer a bottle of Habanera sauce to the pain seekers. The Poblano Chile’s purpose, then, is taste: a fresh taste with a unique flavor signature, one that centers the dish, and allows other flavors (like rice, beans, cilantro, and tomatillo) to be stuffed within so that the dish becomes a masterpiece of culinary delight, an object of conversation, a work of art.
The disciple John recorded what Jesus taught him and the other disciples. In John 13:34-35, Jesus said, “Love one another, as I have loved you. By this, all men will know that you are my disciples.” As you enjoy a signature Mexican dish that is centered on the Poblano Chile, you complete the purpose of the Chile and you honor the Chef who practiced his or her art. When you spread love to people whom you encounter, you complete the purpose of Jesus, and you are closer to God, who sent Jesus to spread love and provide the way back to God, who is the author of human history.
Resource Box: Pray to Father God. Ask him for his grace in your life. Web search what you want to know about God, Jesus, the Holy Spirit, and other subjects in the Christian Bible at the online Bible Gateway, https://www.biblegateway.com/. You can always make a change for good in your life.
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