Dried Pasilla Chile Pepper question...

I'm making Rick Bayless' Rustic Lamb Chili with Mushrooms tonight. The recipe calls for dried pasilla peppers. Couldn't find those. The lady in the bulk department at Berkeley Bowl talked me into Ancho Chile peppers. It's a done deal--there's already a sauce in the making.

Question: Did I screw up? If so, what is a substitute for dried pasilla peppers?

Yes, you must throw the entire dish away.....

Don't sweat it, Traci. It will be fine.
An ancho is a dried poblano, instead of a dried pasilla. There's so much confusion in chile pepper terminology anyway, I wouldn't give it a second thought.
I'll bet your lamb will be delicious. Save me a bowl.

Thanks, John! I always thought that pasilla and poblano were the same. Obviously not!

Chili terminology is SO confusing!!! Whatever paste I made, it's tasty.

Off to watch Texas Tech beat Texas while my chili cooks away!

Hey, I'm watching that too.
We've got some lentils bubbling away on the stove, and some crusty bread to go with it.
It's a nice night for it - all overcast.
Enjoy the game.

Love lentils!!!! It's totally the weather for it.

Go Red Raiders!!!

Love lentils!!!! It's totally the weather for it.

Go Red Raiders!!!

My team killed themselves with turnovers and ill-timed penalties, and Tulsa lost to an inferior Arkansas team. At least Ok State won handily, Oklahoma is whipping Nebraska like a bowl of eggs, and it looks like Texas is getting a a$$-whuppin' early too. I suppose 3 of 5 is ok, but God I hate Florida right now. I think I need something stronger than beer... Or wine...

Thanks, John! I always thought that pasilla and poblano were the same. Obviously not!

Traci,
Jenise and I went round on this issue a while back. Apparently, in Southern California and perhaps elsewhere, anchos and pasillas are considered the same thing. However, in Mexico the pasilla is a longer, thinner, darker chile than the dried poblanos (ancho or mulato depending on coloration). Its flavor is milder, slightly sweeter (almost raisiny) but anchos or mulatos will serve as a decent substitute.

Mark Lipton

[Jenise]

Thanks, John! I always thought that pasilla and poblano were the same. Obviously not!

Traci,
Jenise and I went round on this issue a while back. Apparently, in Southern California and perhaps elsewhere, anchos and pasillas are considered the same thing. However, in Mexico the pasilla is a longer, thinner, darker chile than the dried poblanos (ancho or mulato depending on coloration). Its flavor is milder, slightly sweeter (almost raisiny) but anchos or mulatos will serve as a decent substitute.

Mark Lipton

It's the entire left coast: from Southern California to Alaska, poblanos are called Pasilla when fresh (vs. dried, where it's always poblano). Don't know why, but it's true.

Chile nomenclature is muy confusing. Anyway, I'm getting some dried chipotles for Bob Henrick the next time I'm at the El Mezquite Market. He seems pretty happy with the Hatch, NM powdered chiles he got from me. I gotta agree, they're really good. Right now, I'm making posole with both red and green chile. Hope it's ready for dinner tonight.

Right now, I'm making posole with both red and green chile. Hope it's ready for dinner tonight.

Yum!

It was. Particularly with my homemade flour tortillas and a beer. Perfect for an autumn evening.

Chile nomenclature is muy confusing. Anyway, I'm getting some dried chipotles for Bob Henrick the next time I'm at the El Mezquite Market. He seems pretty happy with the Hatch, NM powdered chiles he got from me. I gotta agree, they're really good. Right now, I'm making posole with both red and green chile. Hope it's ready for dinner tonight.

Larry, I am overjoyed with the powdered chiles. Used some of the medium tonight in some "al Pastor" burritos for dinner. Got the flour tortilla at a local Mexican resto. Good **** this is. I will make some heuvos con chorizo for breakfast tomorrow and will use more chile powder in that. And since I have a stack of tortillas I am all set.

And just think of all the Vitamin C you're getting.