Chile poblano

Very important both fresh and, under the name chile ancho, dried. It is a large fruit, shorter and broader than Anaheim chiles and tapering sharply to a point. Poblanos can be a fairly mild chile, often used for stuffing and for rajas (cooked chile strips). They can be medium green or very dark, almost blackish. I find the small heart-shaped ones tend to be hotter than the larger poblanos.