A mild chile pepper from Mexico. Dried, it is called ancho or chile ancho ('wide chile').

While poblanos tend to have a mild flavour, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. Mature fruits eventually turn a red so dark as to be nearly black. The ripened red poblano is significantly hotter and more flavourful than the less ripe, green poblano.