What you have are most likely mild green chiles. Chile nomenclature can be confusing and the produce guy has about a 50/50 chance of getting it right.

Mexican chiles usually have two names, one for the fresh, green phase and another for the ripe, dried phase.

Poblanos are fresh darl green chiles which are wide at the stem end and taper to a point. When ripe and dried they are called anchos.

Pasillas are the dried form of chilacas. Chilacas are long, narrow, dark green fresh chiles. When ripe and dried, they are black and are called pasillas.

From your description I am guessing you have chilacas and they were labeled pasillas. Chilacas would be OK as a sub for poblanos in most recipes. What are you making?

Jim

Well, from reading several pages of links from Goog., it does look like I have the poblanos, commonly and mistakenly called pasillas, esp. here in Ca. So, I think I will be okay. I'm making a custardy side dish with corn/eggs/milk/ etc. and chopped chiles. I will assume I will have to roast, steam and rub off the skin just like the Anaheim/green chiles. Thanks so much. If you or anyone knows that I DON'T have to roast them to remove the skin, that would be great. The recipe calls for them to be chopped up and added before cooking.

If you have a gas stove or gas grill, you can hold them over the flame with tongs and turn as they blister. When well charred put them inside a wet towel for a bit before you peel. You can also put them under your broiler but this takes a little longer and harder to get all the crevices. Also mom placed them on a cast iron grill to roast, turn them as they blistered.

You are correct. I had forgotten about that other twist on the nomenclature, where poblanos are often called pasillas in California, but not in Mexico. And anaheims are used in the same way as poblanos. Whatever...there is no doubt you have a mild green chile which will work well in your recipe.

Roasting and skinning is usual. It gets rid of the tough skin and softens the flesh in preparations such as chiles rellenos, which have a brief cooking time. It probably would be best in the case of a custardy dish too, although maybe not absolutely necessary. Sorry to hedge on that question. I'm avoiding responsibility for the outcome. :-)

What you are making sounds good. I hope it comes out great.

Jim

Let us know what you decided re roasting vs. raw and the results you got. We all can learn from this.

Jim

Thanks, all. And Jim, I did decide to roast on gas stove- top on all sides till blackened. Then placed in pyrex bowl, cov'd with Saran to steam. After an hour or so, removed charred skin with hands under cool running water, dried and removed membrane and seeds. Then diced up. They were wonderful in recipe. Quite similar to Anaheim chiles (California - also aka green chiles): they were mild with just a wee little bite more than Anaheim and also were a little thicker pieces. Just perfect with that accented flavor they add.

arline

Thanks to you for the follow-up, Arline. You have a good handle on green chiles now. I'm salivating at the thought of the dish you made. Gotta get busy and make something like that.

Jim

Pasilla chilies are dried Chilaca chiles, although I've only seen them fresh in Mexico, and they are very dark - almost black. When Poblano chilies are dried, they are called Ancho chilies. I mostly use the dried versions, and I find Pasilla and Ancho chilies to be relatively similar, although there are subtle differences in flavors, which is why I use both of them when I make chili sauce. I also add Guajillo chilies to my sauce, and all of these are equally mild. Guajillo chilies have the same name dried or fresh, unlike the others.

Lars