Green - All year. Red - Spring and Fall.
Mexico, southwestern United States.
More correctly, this chile is the "poblano"; however, since so many now refer to this chile as a "fresh pasilla", we concede this point. This thick walled chile is the very best for roasting and stuffing. It can range from medium heat to hot. In its dry state it is known as an ancho or mulatto chile. Virtually never eaten raw, it is superb in the making of moles, roasted chile strips, and assorted sauces