The Ancho chile is the dried version of the Poblano pepper. “Ancho” is Spanish for “wide,” and these chiles are usually large, flat and triangular in shape, with a deep red color and wrinkled skin.


Ancho chiles are mild to medium in heat and have a sweet, smoky and somewhat raisin-like flavor, with notes of coffee, licorice and tobacco. They make an excellent base for Mexican dishes, including mole and enchilada sauce.

We also love ground Ancho chili in meat rubs, enchilada sauce and chili, like this Vegan slow Cooker Chili with Butternut Squash recipe.

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