Large (2 to 3 inches wide and 4 to 6 inches long), dark-green (almost black) chiles. Rich, earthy, mild to slightly hot. Often stuffed (as in Chiles Rellenos), roasted, and never eaten raw. Known as anchos when dried.
long, mildly hot, dark green chille. Dried known as ancho.
A dark-green chili, about the size of a bell pepper though more tapered and with a richer flavor. Usually mild, but occasionally slightly hot. Available fresh and canned.
Popular chile for chile rellenos
Dark green, rounded fresh chile used for chile rellenos.
Mary Sue and Susanâ€(tm)s favorite fresh green chile; the hotness of this chile can vary greatly; its medium-size, thick-skin, and wide-shouldered shape makes it ideal for stuffing and roasting
The Poblano is a mild chile pepper, just slightly spicier than a bell pepper . One of the most popular peppers grown in Mexico, the plant (of the "annuum" species) 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.