Ancho chilli

Mexican Chilli (dried)

Ancho chilli

Chile ancho (Spanish)

Also called Dried poblano

Sweet, raisiny and gently smoky with a mild warmth; the friendliest of the Mexican dried chillies.

What it is

The dried form of the poblano chilli, the mildest and most widely used of Mexico's dried chillies.

How it tastes

Sweet, raisiny and gently smoky with a mild warmth; the friendliest of the Mexican dried chillies.

  • Sweet
  • Smoky
  • Spicy-Heat

How to use it

Toast briefly on a dry pan, soak in hot water, deseed and blend into sauces and moles; grind into a rub. It is the base of most red enchilada sauces and of mole poblano.

  • Base/Stock
  • Marinating
  • Cooking/Stir-Frying

Where it comes from

Poblanos are grown in Puebla and dried on rooftops after the harvest. Ancho, meaning wide, refers to the broad shoulders of the dried pod. With guajillo and pasilla it forms the holy trinity of Mexican chilli cooking.

Tasted and scored by us · the same axes as every product page How it tastes · four axes

Sweet
Raisin, dried fruit
Heat
Mild, warming
Salt
None
Sour
Faint

Salt is a formulation property; on a raw ingredient it is read from the ingredient itself.

Across cuisines · not a substitute

Recipes arrive with the shelf

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Products that contain it

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