In Mexico, the ancho is marketed in three grades of quality. Primero is the highest grade, consisting of the thickest-fleshed and largest chiles. Mediano is the medium grade and ancho is the basic grade.

Anchos are the dried version of Poblano chiles. They vary in color from dark brick red to deep mahogany with a medium thick flesh. Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the ancho is the sweetest of the dried chiles. It gives a sweet plum-raisin-like flavor to dishes. Scoville units: 3-4 (1000-2000)

Nutritional Value

Anchos contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.

Serving Ideas

Add to cooked sauces alone or with other dried chiles. Sprinkle chopped or sliced chiles on foods for piquancy and color. Enhance meat and poultry, vegetables, casseroles, dips, soups and stews, chili con carne, enchiladas or adobados. To prepare, fry or lightly roast in a nonstick skillet a few minutes. Cover with hot water; let stand 10 minutes or until soft. Drain; use as desired.

Ethnic/Cultural Info

Ancho chiles figure in the origin of mole poblano. According to legend, this dish was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun at the Santa Rosa convent in the Mexican city of Puebla.

Geography/History

Depending on the region, this chile is known by several names. Growers mistakenly call both fresh and dried forms ancho. In California, it is often confused with the Pasilla chile. The dried ancho, together with the Mulato and the true Pasilla, form the holy trinity of chilies used in traditional Mexican mole sauces. Named for its characteristic broad shoulders, ancho, pronounced AHN-choh, means wide in Spanish.

Seasons/Availability

Dried ancho chilies are available year round.