Poblano Pepper Names: Ancho and Other Common Terms

Poblano peppers are most commonly known as ancho peppers when dried. Other names include chile ancho (Spanish), chile poblano, and occasionally mulato peppers (a darker, sweeter variety). They're sometimes mistakenly called pasilla peppers, though pasillas are actually a different pepper variety.

Poblano peppers, with their distinctive heart shape and mild to medium heat level, go by several names depending on their preparation stage and regional usage. Understanding these alternative names is essential for navigating recipes, grocery stores, and international markets. This comprehensive guide clarifies all the common and regional names for this versatile Mexican pepper, helping you identify and use them correctly regardless of what label you encounter.

Understanding Poblano Pepper Nomenclature

The naming confusion around poblano peppers stems from culinary traditions, regional dialects, and the transformation that occurs when these peppers are dried. Unlike many peppers that maintain the same name whether fresh or dried, poblanos undergo a significant identity shift when dehydrated. This linguistic evolution reflects their importance in Mexican cuisine, where dried peppers form the foundation of many traditional sauces.

Primary Alternative Names for Poblano Peppers

Ancho Peppers: The Dried Transformation

When poblano peppers are dried, they transform into what's known as ancho peppers (from the Spanish word "ancho" meaning wide or broad). This name change isn't merely semantic—it reflects significant flavor development. The drying process concentrates the pepper's natural sugars and develops complex notes of raisin, tobacco, and berry that aren't present in the fresh form. Ancho peppers typically measure 1,000-2,000 on the Scoville scale, making them milder than many fresh peppers despite their deeper flavor profile.

Chile Ancho and Chile Poblano: Spanish Terminology

In Spanish-speaking regions and authentic Mexican markets, you'll often see these peppers labeled as chile ancho (for the dried version) or chile poblano (for the fresh version). The "chile" prefix simply means pepper in Spanish, distinguishing these from other types of peppers. This terminology helps avoid confusion in regions where multiple pepper varieties exist.

Mulato Peppers: The Darker Cousin

Sometimes confused with anchos, mulato peppers are actually a specific variety of poblano that's left to ripen longer on the plant, resulting in a darker brown color when dried. Mulatos have a more complex flavor profile with notes of chocolate and licorice, making them prized for mole sauces. While all mulatos are poblanos, not all poblanos are mulatos—a subtle but important distinction for serious cooks.

Name Variation	Form	Flavor Profile	Common Uses
Poblano	Fresh, green	Earthy, mild heat (1,000-2,000 SHU)	Stuffed peppers, rajas, fresh salsas
Ancho	Dried, red-brown	Fruity, raisin-like, mild heat	Mole sauces, adobo, spice blends
Mulato	Dried, dark brown	Chocolate, licorice notes, sweet heat	Complex moles, specialty sauces
Chile Poblano	Fresh	Same as poblano	Same as poblano

Common Misidentifications and Confusions

One of the most frequent mistakes involves confusing poblanos with pasilla peppers. While both are used in Mexican cuisine, pasillas (also called chilaca peppers when fresh) are long, thin, and wrinkled with a more pronounced heat. The confusion likely stems from some grocery stores mislabeling dried poblanos as pasillas. True pasilla peppers measure 1,000-2,500 SHU when fresh and develop a smokier flavor when dried.

Another common error is assuming that guajillo peppers are related to poblanos. Guajillos are actually dried mirasol peppers with a brighter red color and more pronounced heat (2,500-5,000 SHU). They have a distinct tangy flavor that differs significantly from anchos.

Regional Naming Variations

Across different regions, you might encounter additional names for poblano peppers:

• Chile California: In some parts of Mexico and the southwestern US
• Anaheim peppers: Though technically a different variety, some markets substitute poblanos for Anaheims due to similar heat levels
• Poblano chile: Common in recipe books and culinary contexts

Understanding these regional variations helps when traveling or exploring international recipes. In authentic Mexican markets, asking for "chile poblano" will get you the fresh peppers, while "ancho" will yield the dried version.

Practical Guide to Identifying and Using Poblano Varieties

When shopping for poblano peppers, look for these identifying characteristics:

• Fresh poblanos: Large (3-6 inches), heart-shaped, dark green, thick walls
• Ancho peppers: Dried, wide, flat, deep red-brown, often with a heart shape preserved
• Mulato peppers: Dried, darker brown than anchos, slightly sweeter aroma

For cooking applications, remember that fresh poblanos work best for stuffing and roasting, while anchos shine in sauces where their complex dried flavor can develop. When a recipe calls for "dried poblano," it almost always means ancho peppers. If you can't find anchos specifically, check the international aisle for "chile ancho"—this labeling is more common in authentic markets.

Why the Multiple Names Matter for Cooking

Using the correct pepper variety significantly impacts your dishes. Fresh poblanos provide a crisp texture and mild heat perfect for chiles rellenos, while anchos contribute deep, fruity complexity to mole poblano. Substituting one for the other can dramatically alter flavor profiles. Understanding these naming conventions ensures you select the right ingredient for authentic results, whether you're following a traditional recipe or experimenting with Mexican cuisine.

Are ancho peppers and poblano peppers the same thing?

Ancho peppers are dried poblano peppers. They're the same pepper at different stages - fresh poblanos become anchos when dried. The drying process transforms their flavor, making anchos sweeter and more complex with notes of raisin and tobacco.

Can I substitute ancho peppers for fresh poblanos in recipes?

Not directly. Fresh poblanos and dried anchos have different textures and flavor profiles. For stuffed pepper recipes, use fresh poblanos. For sauces requiring dried peppers, use anchos. If substituting, rehydrate dried anchos and adjust liquid content in your recipe.

Why are poblano peppers sometimes called pasilla peppers?

This is a common mislabeling. True pasilla peppers (fresh chilacas) are long and thin, while poblanos are heart-shaped. Some grocery stores incorrectly label dried poblanos as pasillas, causing confusion. Authentic pasilla peppers have a more pronounced heat and different flavor profile.

What's the difference between ancho and mulato peppers?

Both are dried poblanos, but mulatos come from poblanos left to ripen longer on the plant. Mulatos are darker brown with chocolate and licorice notes, while anchos are reddish-brown with fruitier flavors. Mulatos are typically used in more complex moles where their deeper flavor shines.

How can I tell if a recipe means fresh or dried poblano peppers?

Check the preparation method. If the recipe mentions 'dried,' 'soaked,' or 'rehydrated,' it means ancho peppers. If it describes roasting, peeling, or stuffing, it refers to fresh poblanos. Recipe origin matters too - traditional Mexican recipes often use 'ancho' for dried and 'poblano' for fresh.