Ancho Chile Article -
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Ancho Chile


Ancho chile pepper is the dried, ground fruit of Capsicum annum. The product is made from poblano chile peppers grown in Mexico. Ancho has a mild paprika flavor, with sweet to moderate heat.


The Ancho chile, together with the Mulato and Pasilla chiles, form the "holy trinity" of chiles used to prepare mole sauces. Ancho is used to add flavor, heat and color to sauces and moles.


Ancho chile is produced in Mexico's central region.

botanical drawing of ancho chile



    Flavor & Aroma

    Sweet, earthy, paprika-like

    Sensory Profile

    Ancho chile is characterized by sweet to moderate heat, jalapeno, and tobacco notes.

    ancho chile powder
      Aug. 15, 2011 8:38 am
      Just purchased these dried peppers and seeking recipes and/or experiencs using them in cooking. Recommendation & suggestions will be appreciated. Thanks, Suzy Q
      Dec. 27, 2011 4:05 pm
      Ancho is actually ripe smoked and dried poblano peppers. Similar to how a chipolte is smoked and dried jalapeno. I use powdered ancho in chili. 2 Cans black beans. 2 cans kidney beans. 3 cans tomatoes with garlic. 1 bag vegetarian crumbles OR 1lb browned ground beef. About 4 Tablespoons brown sugar. 1 Tablespoon ancharo. 1 very heaping Tablespoon ground cumin. ½ teaspoon chipotle (more or less to taste). 1 onion diced. 1-2 diced green bell pepper. put in slow cooker 3.5-4 hours on high, or 6-10 hours on low.
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