The name given to the dried form of the poblano chilli. It is one of the 'holy trinity' of chillies used in a mole sauce.

The poblano chilli originated in the state of Puebla in Mexico. One of the most popular chillies grown in Mexico, the poblano is about 8 to 15 cm long and about 5 to 7 cm in diameter. An immature poblano is dark purplish green in colour, but eventually ripens to a red so dark as to be nearly black. A ripe poblano is significantly hotter and more flavourful than an immature green poblano. While poblanos tend to have a mild flavour, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in colour, sweeter in flavour and softer in texture.
 
The dried ancho has a complex aroma of raisins, figs, prunes and dried apricots, with a flavour to match. The thick flesh means that it is rarely used uncooked, and usually only after simmering in water for 10-20 minutes to soften and then making a puree. It will add a wonderful flavour to any sauce, soup or stew, but is most famously used in combination with mulato and pasilla chillies in a mole sauce. Ancho powder is also available and a pinch can add a depth of flavour to roasted meats with only a very little heat or combined with a mayonnaise.

Heat rating - 3/10.