From Mexico. Mulatos are fully ripened, dried brown poblano chiles, dominant in the Mexican chile triad along with ancho chiles and dried pasillo chiles. They rank fairly low on the heat index and you’ll find they have a robust and complex, slightly sweet flavor with smoky chocolate, cherry, coffee and licorice undertones. Naturally, Mexican mole demands mulato chiles but you can do so much more with them. Try rehydrating the chiles, removing the seeds and stuffing them like you would regular poblanos.
2,500 to 3,000 Scoville heat units