Poblano vs. Pasilla

The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide").

The pasilla chile ( pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile.

A cultivar of the tropical pepper Capsicum annuum, having a mild or fairly pungent dark green, thick-skinned fruit used in cooking.

A variety of chili (a dried chilaca), used especially in sauces.

A mild green chile pepper native to Mexico; when dried, the chilis are called anchos or wide chilis.