This broad-shouldered, mild chili is called Poblano when it is fresh, glossy, dark green, and Ancho when red and dried. Poblanos are often stuffed to make chiles rellenos, and dried Anchos are used in many ways: as chili powder, in mole sauces, and in chili con carne. Ancho chilis are dried in Mexico in the open air spread out in the sun or in hot air tunnels and then flattened.