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Ancho Chile
Ancho Chiles (pronounced "AHN CHo"), Capsicum Annuum, are also referred to as chile ancho, ancho chili, and ancho pepper. Known as Poblano chiles when in their fresh state, this mild chile is native to the Mexican State of Puebla. In their native region when dried they are called chile ancho which translates to "wide chile". The dried Ancho chile has a more intense flavor profile than the poblano and has been a key ingredient in Puebla cuisine for thousands of years.There are typically 2 Ancho Chiles per ounce.
What is an Ancho Chile
Ancho Chiles are the most commonly used dried chile in Mexican cuisine and are one of the famous "holy trinity" of chiles used in Mexican moles, along with the Pasilla Negro Chiles and the Guajillo Chiles. This heart shaped dried pepper is about 3" wide and 4" in length and tapers to a point. They are a deep, reddish brown to black in color and the texture is wrinkled. A top grade Ancho should be clean, pliable, untorn and aromatic with a smell that is a bit like prunes.History of Poblano Chiles
"Chile poblano" translates to "chile from Puebla" in Spanish. Puebla City is the capital of the state of Puebla and is Mexico's fourth largest city. Designated a World Heritage Site in 1987, Puebla is considered one of the five most important Spanish colonial cities in Mexico and has played a key role in shaping Mexican cuisine.During the Mexican War of Independence in early 1821, the Mexican General Agustin de Iturbide (also known as Augustine of Mexico) led the army that seized control of Mexico City gaining freedom for Mexico. In August of that year the General signed the Treaty of Cordoba in Veracruz securing Mexican independence from Spanish rule. After the signing he stopped in Puebla on his way back to Mexico City. Legend has it that local nuns from the Santa Monica convent created the first Chiles en nogada dish as a tribute to him with the green, white and red colors of the newly christened Mexican flag serving as inspiration. The green was represented by the color of the Poblano chile, the white from the sauce topping the chile and the red from the garnish of the red pomegranate seeds.
Poblano Chile Cultivation
Poblano chile plants reach a height of about 3-5 feet. A poblano takes between 100-115 days from seed to harvest. Each poblano plant can be harvested several times during its growing season and one plant can produce around 3 pounds, or 18-20 chiles each.Poblanos are harvested when they're still green. Peppers that are designated to be used as Ancho Chiles will remain on the vine until they turn red at which point they’re picked and dried. The third type of chile that can come from this plant is the Mulato Chile which is left on the vine to fully ripen to a dark brown before they're harvested and dried.
The leading producers of Ancho Chiles are Mexico, Peru and the US. In this country Ancho Chile production has declined significantly in the last 10-20 years due to increased global competition, ongoing labor issues, volatile market prices, inefficient agricultural practices and increased instances of drought. This has made it progressively more difficult for chile producers in Arizona, New Mexico, Oklahoma and Texas to grow these peppers profitably.
Where are Our Ancho Chiles From
Depending on the time of year our Ancho Chiles may come from either Mexico or the United States.What do Ancho Chiles Taste Like
Ancho Chiles have a mild fruity flavor with undertones of plum, raisin, tobacco and a slight earthy bitterness.How Hot are Ancho Chiles
This is considered a medium heat chile at between 500-1500 SHU (the Scoville Heat Units).Tips from Our Kitchen
The staple chile in authentic Mexican cooking, Ancho peppers are a critical ingredient in red chili, tamales, many moles, enchiladas, salsa, soups and any sauce that may need some extra mild heat. You can add them directly to your recipes - sliced, diced or pureed. The whole dried pod can be ground in a blender (with or without the seeds, depending on your heat and flavor preferences) or you may want to skip the work and use our popular Ancho Chile Powder instead. If you want to impart an authentic Mexican flavor to your food, use whole Ancho chiles for optimal flavor.For more flavor, lightly toast Ancho Chiles in a hot pan for about 30 seconds per side, just until they start to blister. They can easily be re-hydrated by pouring hot water or broth over them and letting them sit for 10-20 minutes. Don't let them soak much longer than that, as they may become bitter. A puree of soaked Ancho chiles will be reddish brown in color with a rich, mild, almost sweet taste and slightly bitter undertones. We like to save the liquid from rehydrating as it absorbs the great flavor from the softened chiles. Use the liquid in the recipe at hand, or save it to lend flavor depth to braises, soups and stews.
Per ounce, Ancho chile provides more pulp than most dried chiles. The heat of the chile comes from the veins inside the pod and before rehydrating some cooks prefer to remove some or most of the seeds and veins as these lend more bitterness to the finished recipe.
Some of our favorite recipes using Dried Ancho Chiles are Pozole Rojo and Roasted Vegetable Enchiladas.
Ancho Chile Substitutions and Conversions
Substitutions for Ancho chiles are Pasilla or Guajillo Chiles.1 whole Ancho chile = 1 heaping tablespoon of ancho powder which is also equal to approximately 1/4 oz.
** This product is certified kosher.
| Ingredients | Ancho chiles |
| Also Called | Chile ancho, ancho chili, and ancho pepper |
| Recommended Uses | Use in chili, enchiladas, moles, salsa, sauces and tortilla soup |
| Flavor Profile | Undertones of plum, raisin, tobacco and a slightly earthy bitterness |
| Scoville Heat Units | 1,000-1,500 SHU |
| Botanical Name | Capsicum Annuum |
| Cuisine | Mexican, American Southwest |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico |
| Dietary Preferences | Gluten Free, Kosher, Non-GMO |
Hungry for More Information?
Intro to Authentic Mexican CuisineHow to Rehydrate Dried Chiles
Mexican Spices, Seasonings and Chiles