mulato chile

Pronunciation: [moo-LAH-toh]

This long (4- to 5-inch) dark brown chile is a type of dried poblano. It has a light fruity nuance and a much more pronounced smoky character than its relative, the ancho. The mulato is essential for making mole.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Chiles 101

Find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

Winning Chile Pepper Recipe

Fiery flapjacks from a West Virginia reader came out on top in our chile pepper-themed contest.

How to Handle Chiles: A Step-by-Step Guide

Get tips for cooking with and preparing fresh and dried chiles.