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.