Rolly wrote:
> The nearest thing to a poblano chile is an Anaheim, sometimes called a
> California.
>
> An ancho is a ripened and dried poblano, but it is not a substitute.
>
> A pasilla is not a substitute for a poblano, but it is a good
> substitute for an ancho. In fact they are often used interchangeably.

Unfortunately, several SoCal supermarkets do have fresh poblano chiles
labeled as pasillas, which serves to confuse unknowing customers. I
have brought this to their attention, to no avail. Oh well.

Jim