Steve Pope wrote:
> Are these three different chilis, or just one, or
> are there two varieties being described here?
>
> A fresh poblano chili is often called a pasilla.
> I'm guessing the right name is poblano.
>
> On the other side, some dried pasilla chili powder that
> I buy is labeled "Pasilla (Ancho)". Which is it?
> Is it the same, or different as dried chili labeled
> "Ancho"?
>
> Finally, the "Pasilla (Ancho)" stuff is not nearly
> as dark as packages of chili powder labeled mereley "Pasilla".
>
> I am thankful this confusion has not extended to engulf
> Chimayo, or New Mexico chili.
>
> My last batch of chili had all of the above, plus
> red Mexican cherry chilis which were very hot, and
> which allowed me to use less of the powders than normal --
> resulting in a fresher overall chili.
>
> Steve

Fresh:
chilaca =chile chilaca = pasilla chile pepper
Substitutes: poblano pepper

poblano pepper (fresh) = (incorrectly) ancho chile = (incorrectly)
pasilla pepper Pronunciation: puh-BLAH-noh Notes: These mild,
heart-shaped peppers are large and have very thick walls, which make
them great for stuffing. They're best in the summer. Substitutes:
Anaheim (Like poblanos, these are great for stuffing. Since they have a
tougher skin, you may want to char, steam, and peel them first.) OR bell
pepper (for stuffing, milder) OR canned chile peppers (preferably
fire-roasted) OR Serrano pepper (hotter)

Dried:
ancho chile pepper = (incorrectly) pasilla chile
Pronunciation: AHN-choh
Notes: These are dried poblano peppers, and very
commonly used in Mexican cuisine. They're brownish-black
and wrinkled. Substitutes: mulato (darker with
earthier, more pungent flavor) OR pasilla chile OR
California chile OR dried New Mexico chile peppers

pasilla chile = chile negro = pasilla negro
Pronunciation: puh-SEE-yuh
Notes: This is the dried version of the chilaca chile.
It's long, black, and wrinkled, and a standard ingredient
in mole sauces. Ancho chiles are sometimes mislabeled as
pasillas. Substitutes: ancho chile (sweeter) OR mulato chile
(stronger, earthier flavor)

Kate

PS - The Cook's thesaurus is your friend. Just google it.

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?