Ancho Chile

Ancho chiles are dried, ripened poblano peppers with a deep brick-red to mahogany color and wrinkled skin. They are prized in Mexican cooking for their mild heat (roughly 1,000–2,000 Scoville Heat Units) and layered flavor profile that blends notes of raisin, prune, cocoa, and gentle smokiness. The pods are typically broad and heart-shaped, with stems and seeds commonly removed before use.

Cooks often toast anchos briefly to intensify aroma, then rehydrate them in hot water before blending into sauces such as adobos, moles, and enchilada sauces. Ground ancho can anchor dry rubs and spice blends, while the whole pods infuse stews, braises, and oils with warmth and sweetness without overwhelming heat.