Poblano peppers are so named because they are said to originate from the state of Puebla in central Mexico. They have thick, dark-green skin and a wide base which tapers to a point. Poblano peppers are mild to medium-hot.
Poblano peppers register between 1,000 and 2,000 Scoville heat units on the Scoville Scale. When dried, the poblano pepper is called the ancho chili.
Poblano peppers are good candidates for roasting. Roasting brings out the fruitier flavors of the pepper and eases in removing the skin, which can be tough.
Poblano peppers are sometimes called pasilla peppers, but pasillas are a different type of chili altogether, although they do have a slightly similar appearance.