Chile Ancho

The name means “broad chile,” from the shape. This is the most common dried form of chile poblano, and is one of the most important in all Mexico. The chile is large and vaguely heart-shaped, with a wrinkled reddish-brown skin. Anchos are probably the most versatile dried chile. When rehydrated by soaking they become fleshy, a little sweet, and semi-hot. In the food of Oaxaca they are often the main chile giving body to a sauce while other rarer chiles contribute fire and more unusual flavors. Powdered ancho chile, available from some suppliers, is useful for purposes like homemade Chorizo.