Heat: Low (SR: 1,000-1,500) Poblano pepper A fresh poblano pepper, often sold north of Mexico under the name pasilla A dried ancho chiliThe poblano is a relatively mild chile pepper originating in the State of Puebla, Mexico. Dried, it is called an ancho chile. While poblanos tend to be mild, occasionally and unpredictably, a poblano can have significant heat. One of the most popular peppers grown in Mexico, the plant (of the species Capsicum annuum) is multi-stemmed, and can reach 25 inches in height. The pod itself is about three to six inches long, and about two to three inches wide. An immature poblano is dark purplish green in color, but eventually turns a red so dark as to be nearly black. It can be prepared a number of ways, commonly including: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. It is particularly popular during the Mexican independence festivities as part of a sophisticated dish called Chiles en Nogada which incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. This very well may be considered as one of Mexico's most symbolic dishes by its nationals. Poblanos are also popular in the United States and can be found in many grocery stores in the states bordering Mexico and in urban areas. After being roasted and peeled (which improves the texture by removing the waxy skin), it can be preserved by either canning or freezing. Storing poblanos in airtight containers will also suffice for several months. When dried, this pepper becomes a broad, flat, heart-shaped pod called an ancho chile (meaning "wide" in Spanish), often ground into a powder used for flavoring recipes. A closely related variety is the Mulato, which is darker in color, sweeter in flavor, and softer in texture. "Poblano" is also the word for an inhabitant of Puebla, Mexico.