Ancho (which means “wide” in Spanish) is pronounced [AHN-choh]. They are the broad, flat, heart-shaped, brownish-black wrinkled, dried version of the Poblano peppers. The Anchos are significantly hotter and more flavorful than the less ripe, green poblano. Ancho chiles ranges in flavor going from mild to zesty. They are mostly used in Mexico as they originate from the Puebla Region, and Central Valley of Mexico. Ancho chiles are sometimes mislabeled as pasillas which you can use to substitute them. The Ancho Chiles are used in mole, red chili and tamales.
In order for the Ancho chiles to last for up to a year, store in an airtight container or freezer. To use in most recipes, before using make sure to soak the chiles in hot water for 30 minutes to hydrate.
Poblano or Ancho Peppers Scoville Heat Units – 1,000 > 2,000