Central & South America

Ancho Chile

Capsicum annuum, dried poblano.

Fruit.

Part Used

Dried, whole or ground.

Form

Local / Regional Names

Chile ancho ('wide chile,' Spanish) – the dried form of the poblano pepper.

Countries / Cuisines

Mexico.

Flavor & Aroma

Sweet, mild-to-moderate heat, with dried-fruit notes of raisin and prune, and a subtle chocolate-adjacent depth.

Culinary Uses

One of the three core dried chiles forming the backbone of countless mole and adobo sauces.

Classic Dishes

Mole poblano; various adobo marinades; enchiladas.

Pairings

Guajillo, pasilla, tomato, chocolate (in mole).

Timing

Toast briefly, then rehydrate in warm water before blending into a sauce base.

Storage

Whole dried pods keep well over a year sealed and dark.

Substitutions

Mulato chile as the closest relative, though slightly sweeter and less tangy.

Cultural / History Notes

Forms one point of the classic 'holy trinity' of Mexican dried chiles (ancho, guajillo, pasilla) that together provide the layered sweetness, fruitiness, and earthy depth foundational to countless regional mole sauces.

Blend Cross-References

Mole spice base; adobo.