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've only seen it called a pasilla in northern CA. Diana Kennedy confirms
that incorrect usage as well.

> I'm guessing the right name is poblano.

Correct.

> 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"?

Ancho is dried poblano, nothing else. Perhaps this chile powder was made
in California?

> Finally, the "Pasilla (Ancho)" stuff is not nearly
> as dark as packages of chili powder labeled mereley "Pasilla".

Dried pasilla chiles are slightly darker then ancho.

-sw (Who made chilli yesterday)