If you’re looking to add some flavor to your next meal then you have come to the right place! The following recipe will provide you with the basic tools you can use to create your own ancho chile recipes. Try them out and see if you like them. If you do, then it’s time to make more.

Michael Pollan, the well-known author of ‘The Omnivore’s Dilemma’ is back with a new book that to many is a must-read. ‘Ancho Chile Recipe & Nutrition’ is a green cookbook that not only offers a recipe for this popular Mexican herb, but also offers a comprehensive exploration of how to prepare and cook with it.

Ancho chiles, also known as New Mexico or poblano chiles, are one of the most widely-grown chiles in the world. They are very flavorful and are used in many types of Mexican food. When the chile is cooked, the skin gets thick and dark and the flesh is quite juicy.

A Quick Look

Ancho chile is a dried poblano pepper from Mexico, which is a mild chilli pepper. Although ancho chiles are classified as “mild,” the level of heat varies from pepper to pepper. While the majority are moderate, you may receive a hot one at any time, so keep an eye out! Ancho chile, like many other chile peppers, may be purchased whole or powdered and has a long history in Mexican cuisine. Ancho chile has a deep, pungent taste with overtones of cherry, raisins, and prunes, whether it’s whole or powdered. Ancho chiles are also high in carotenoids, which are vitamin A-related chemicals, in relation to their weight. Ancho chiles, like other spices, are used more for taste than for nourishment. In other words, eat ancho chile because it makes your tongue happy, not because your body needs it.


Ancho chile is a dried poblano pepper from Mexico, which is a mild chilli pepper. Peppers are dried for a variety of reasons, including preservation, but also to concentrate tastes.

Poblanos are typically mild peppers, but one particularly fiery poblano may sometimes and unexpectedly emerge amid a cluster of moderate poblanos, sometimes even on the same plant.

A similar surprise may be found in a bag of dried ancho chiles: although the majority are likely to be moderate, there may be one or two hot ones thrown in for good measure!

Anchos, like many other chile peppers, are native to Mexico and have a long history in Mexican cuisine. Ground meat, rice, beans, cheese, or a mix of these ingredients are frequently packed inside fresh poblanos. Ancho chilies are often crushed into a powder for spice mixes or rehydrated and blended into delectable sauces like the famous chocolate-infused mole sauce.

The peppers are picked and dried in Puebla, Mexico, where the majority of ancho chilies are produced.


Ancho chile is available in both whole and powder form.

Ancho chiles are round, nearly heart-shaped, and have a strong stem at the top. They are quite big – approximately three by four inches – when compared to other dried peppers. They have wrinkled, glossy skin that is almost black with a touch of mahogany.

Ancho chilies have a taste that is rich and spicy, with overtones of cherry, raisins, and prunes. In terms of heat intensity, ancho chiles are considered mild, but this may vary. While most anchos are moderate, you may receive a hot one on occasion and without warning.

Ancho chile powder is a dark reddish brown powder with a milder taste than the entire dried ancho chile, particularly if it is not recently ground.

Nutritional Information

In the quantities commonly ingested, ancho chile is not a major source of any nutrients. Ancho chiles, on the other hand, are high in carotenoids, which are vitamin A-like chemicals, in relation to their weight.

Ancho chiles, like other spices, are mostly utilized for their strong flavor rather than for their nutritional value.


Ancho chiles are available in a variety of forms, including whole dried peppers wrapped in bags, powder in glass jars, sachets, and loose in bulk bins.

Shop in shops with a large turnover, regardless of how you decide to buy it. Spices that have been sitting on the shelf for a long time lose their taste and strength. Try to get entire dried peppers for the most taste and the longest shelf life.

The fragrance of good quality dried anchos, whether whole or powdered, should be spicy and fruity, with a rich hue. Before snapping, dried whole ancho peppers will bend slightly. They may be old if they are fragile and shatter readily.


Ancho chile, whole or powdered, should be kept at room temperature in a sealed container away from heat and light, such as a locked cabinet or drawer away from the oven.

Ancho chile, like other spices, will lose strength after approximately six to eight months for powder and roughly a year for whole peppers.


Ancho chile powder may be used straight from the jar, in salsas or guacamole, on cooked eggs, or slow cooked with beans, chicken, pork, or beef. Before utilizing whole dried ancho chilies, they must be prepared. You may either dry mince them or rehydrate them.

If you’re going to mince a dried ancho chile, start by cutting off the stem and removing the seeds. Then, cut the pepper into little pieces and add it to your favorite dish.

Dried ancho chiles may be reconditioned to soften them and make them simpler to cut or purée before using in recipes. Boil some water and then pour it into a big mixing basin. Place the anchos in the basin, making sure they are well submerged, and set aside for 20 minutes. After that, drain the water and dry the anchos. Remove the rough stems, scrape out the seeds, then cut the softened peppers into the size you choose. Salsas, marinades, soups, and other meals may then be made with them.


Ancho Chile

Mole is a classic Mexican sauce made with roasted chiles, toasted nuts or seeds, spices, dried fruit, and chocolate as a foundation. This unusual and subtle sauce is excellent over roasted chicken or beans, and will delight any foodie looking for a new experience.


entire dried ancho chiles 2 whole dried chipolte peppers 2 boiling water 1.5 cup olive oil (extra virgin) sesame seeds, 2 tbsp cumin seeds, 3 tbsp 2 tsp diced onion 10 red bell peppers, cored and diced 1 small garlic glove, roughly chopped 1 teaspoon of salt 1 teaspoon powdered cinnamon 1/2 teaspoon powdered cloves a quarter teaspoon of tomato paste 2 tablespoons raisins To serve, combine 3 tbsp dark chocolate, 2 oz roasted chicken or turkey, rice, avocado, and fresh chopped cilantro.


Time to Prepare: 30 minutes 30 minutes to prepare Approximately 4-6 servings

Toast your dried chiles first, then soak them: In a large skillet, heat the oil over high heat. When the pan is heated, add the dried chilies and gently press them down with a spatula. On both sides, gently scorch them. The peppers will become aromatic and have brown patches where they have burned after about a minute or two on each sides. After the dried anchos and chipotles have been roasted, submerge them in boiling water for 30 minutes. If necessary, place a jar or bowl on top of the chilies to keep them immersed.

While the chiles are soaking, heat a large pan with olive oil, sesame seeds, and cumin seeds over medium-high heat. Lightly toast the sesame seeds until fragrant and golden.

Add onion, garlic, bell pepper, and salt as soon as the seeds begin to roast, and mix to blend. Cook, stirring regularly, until the onions and peppers have softened. Remove the veggies from the fire and put them aside after they have softened.

Check on your soaking chiles, and if they are soft after the soaking period, remove them from the liquid. Make sure you don’t throw away the soaking liquid. This is a crucial component. Remove the coarse stems and seeds from the chiles before roughly chopping them.

In a blender, combine the cooked veggies, chopped chilies, and soaking liquid. Cinnamon, clove, tomato paste, raisins, and chocolate should all be added to this. Blend until completely smooth.

Mole sauce is delicious with chicken, turkey, or beans. Rice, avocado, and fresh cilantro are served on the side. Enjoy!

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It’s a sizzling summer night, and you’re in the kitchen whipping up a homemade sauce. You add some tomatoes, onions, garlic, and a white pepper, and then you turn on your crock pot, and voila, your sauce is done. But do you know what “ancho chiles” are?. Read more about ancho chili recipes with chicken and let us know what you think.

Frequently Asked Questions

What can I do with ancho chiles?

Ancho chiles are a type of dried poblano pepper. They can be used in many different dishes, including salsas and stews.

What is the difference between ancho and guajillo chiles?

Ancho chiles are a type of dried, smoked poblano pepper that have been ground into powder. They have a mild smoky flavor and are often used in Mexican dishes. Guajillo chiles are also a type of dried, smoked poblano pepper but they are sweeter than ancho chiles and have a slightly earthy flavor with hints of citrus.

How do you use dried ancho chilis in chili?

To make chili, you would need to toast the dried ancho chilis in a dry pan over medium heat until they are slightly darkened. Then, add them to your chili recipe and cook for about 5 minutes.

This article broadly covered the following related topics:

  • ancho chile
  • ancho chili
  • what to do with dried ancho chiles
  • ancho chile recipes
  • dried ancho chiles recipes
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