I’m writing a "faq" on drying chiles for my web page and as I’m writing about thick walled chiles, it struck me that poblanos are thick walled yet I believe anchos are produced from sun drying. Is it that the mature red pods have thinner walls than the green ones? I guess this would be the same for New Mex varities. I’ve never seen a mature red poblano, and my attempts at growing them have failed so I have no refrence for this.
Thanks for your help,
Poblanos are not particularly thick-walled, as compared to jalapenos. They are about the same thickness as New Mexican chiles. As poblanos and New Mexican chiles ripen, they dry out, which reduces the thickness of the pod walls. But both varieties that have just turned red and not started to dry will have the same thickness as green pods. Anchos are indeed dried red poblanos.
Hope this helps.
Thickness of Anchos (dried Poblanos)