Pronounced "Ahn-cho", the ancho chile pepper is the most commonly used dried chile in authentic Mexican cuisine. The dried poblano is called chile ancho, which translates to “wide chile”. The Poblano chile is native to the mountainous state of Puebla which is located just east of Mexico City. The fresh Poblano chile grows to about 5″ in length and is often used for stuffing and for making chile strips. Ancho peppers are a deep, reddish brown to black in color and their texture is wrinkled. They have a mild fruity, sweet, slightly smoky flavor with undertones of plum, raisin, tobacco and a slightly earthy bitterness. The dried Ancho chile is a key chile in the famous “holy trinity” of Mexican chiles used in mole (pronounced MOH-leh).
 
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