Hongos de la Sierra

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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1/2 pound pasilla chiles, deveined and seeded, lightly toasted
2 cloves garlic, chopped
1 cup water
4 oz. olive oil
1/2 pound wild mushrooms (shitakes, white trumpets, etc)
2 sprigs epazote
salt and pepper to taste


Place the chiles, garlic and water in a blender and puree until smooth. Heat the oil in a heavy skillet and add the mushrooms. Saute the mushrooms and set aside. Stir the chile mixture and epazote into the pan with the mushrooms. Simmer for 10 minutes and season to taste. Serve with warm tortillas and fresco cheese.

Yields 4 servings.

Recipe by Paqul LoDuca as appears in Chile Pepper Magazine.