Ancho Chile Powder

Ancho chile powder

The ancho is the dried form of the poblano pepper, and the transformation from fresh to dried is dramatic: what was vegetal and bright becomes rich, sweet, and almost jammy. The name comes from Spanish for "wide," referencing the broad, flat dried pod.

The most-used dried chile in traditional Mexican cooking for a reason: ancho anchors mole, enchiladas, and red sauces with deep, fruity substance that hotter chiles simply can't provide.

Use to thicken and deepen enchilada sauce, mole, and red chile braises ‚ it adds body as well as flavor.Season tamale masa, rice, and beans generously ‚ the mild heat invites a bold hand.Rub onto chicken and pork with cumin, garlic, and oregano before roasting for an authentic Mexican crust.