Dried chile
Ancho
Dried poblano; broad, flat, heart-shaped pod
From fresh poblano
1,000–1,500 SHU (fresh poblano)
Pasilla de Oaxaca
Pasilla de Oaxaca is a smoked variety of pasilla from Oaxaca. It is smaller and hotter than standard pasilla, roughly 3–4 in long with thin walls. In Oaxaca it is used in mole negro and for stuffed chiles.
Spec sheet
- Origin
- Oaxaca, Mexico
- Style
- Smoked pasilla variety; small, thin-walled, wrinkled, mahogany-red
- Chile
- pasilla de Oaxaca
- Flavor
- somewhat fruity, deep smoky
No published heat figure we could source, so we don’t print one.
Cook it in
- mole negro
- chiles rellenos
Read next
Sources
- Wikipedia: Pasilla (en.wikipedia.org)
- CooksInfo: Pasilla de Oaxaca (cooksinfo.com)
Facts checked October 6, 2026. Spot something wrong? Tell us.