Braised Chicken with Ancho Chiles

Pollo con Chile Ancho

Preparation info
  • 4

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This recipe was created by my dear friend Xavier Esqueda, a great raconteur and a great cook who also happens to be one of Mexico’s distinguished artists.


  • 4 ancho chiles, tops removed and seeded
  • ½ cup vegetable oil
  • 1 t


Rinse the chiles under cold water. Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Add the chiles and cook, turning once or twice, just until they are turning slightly red and beginning to release their fragrance. Do not burn or they will become bitter. Remove, dice, and set aside.

In a large Dutch oven, combine the oils and heat over medium-