Origin of the Ancho Chile

We use ancho chiles because they come directly from fully ripened poblano peppers native to the Valle de Puebla region of central Mexico. Indigenous communities—including the Nahua people—cultivated these peppers for thousands of years, long before Mexican cuisine as we know it existed.

When poblanos mature to a deep red and are dried, they become anchos—named for their famously broad, “wide” shape. Drying wasn’t just preservation; it concentrated the pepper’s natural sugars and oils, producing the sweet-earthy complexity that makes anchos essential in classic preparations like mole poblano, adobo, enchilada sauces, pozoles, and countless regional dishes.

The ancho sits at the heart of the “holy trinity” of Mexican dried chiles alongside pasilla and guajillo—each one bringing something different, with ancho supplying the sweetness and depth that tie everything together.

We rely on whole ancho chiles when we want deep, warm, nuanced flavor that builds complexity without overwhelming heat. Whole anchos offer a naturally sweet, fruity profile with notes of raisin, dried plum, fig, and even a hint of red wine. Underneath that sweetness, there’s an earthy backbone—think roasted coffee, cocoa, and sun-dried soil.

Their heat is gentle and approachable, sitting low on the Scoville scale, which makes them perfect for adding depth, body, and richness to a dish rather than pure spice. When we soak or blend them, they create a velvety, brick-red base that defines some of the most iconic sauces in Mexican cuisine.

How We Use Whole Ancho Chiles

We use whole anchos anywhere we want depth, color, and warm chile sweetness. Some of our favorite applications include:

• 
  Mole poblano
  
• 
  Enchilada and adobo sauces
  
• 
  Pozole rojo
  
• 
  Beef or pork braises
  
• 
  Chili con carne
  
• 
  Red rice
  
• 
  Taco and burrito fillings
  
• 
  Homemade chile pastes
  
• 
  Soups and stews
  
• 
  Slow-cooked beans
  

To prep them, we often toast the chiles lightly in a skillet, then soak them in hot water until soft. From there, they blend into silky sauces or chop beautifully for rustic cooking.