As mentioned, both peppers have different names before they are dried. Anchos are made from fresh poblanos, and pasillas from fresh chilaca chilies. The poblano and chilaca peppers originated in the Central Mexican state of Puebla, which is also the location of Mexico’s first settlements.

Pasilla is 1.75 times richer in vitamin A and 2.5 times richer in folate. It is also richer in vitamins B2, B3, B6, and C. In comparison, poblano is richer in vitamins B1and B5.

Chipotle Chile Peppers

You can then stir the roasted pepper pieces into your favorite savory dish or sauces such as mole poblano to add an extra layer of depth and richness. This is just one of many varieties of chili peppers in Mexico and fresh Pasilla pepper is not used so much as the dried version.

Source: U.S. Department of Agriculture. (2019, April 1). Fooddata Central Search Results. FoodData Central. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168579/nutrients)Use a knife or kitchen shears to hollow out the dried chile pods.(It’s fine if you leave in a few seeds.) When it comes to heat and spiciness, the pasilla pepper and poblano pepper have noticeable differences. Poblano peppers are generally considered to be mild, with a Scoville rating ranging from 1,000 to 2,000. They are a great choice for those who want to add a little bit of heat to their dishes without overwhelming their taste buds.