Ancho Chile Powder
Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are only a 1 on heat scale of 1 to 10. Anchos are the most commonly used chile in their native Mexico, long used to thicken sauces and spice up tamales. The dark rich color of the whole chile isn’t lost in the grinding. In fact, the rich burgundy color of ground ancho can be found in many spice blends.
Use in mole, stews, chili, and rice and beans. Also great on eggs, potatoes, pork and chicken, anchos are good for more than just Spanish style foods.
Flavor of Ancho Chile Powder
Known as poblanos when fresh, this chile is sweet and fruity with plum and raisin notes and low heat (1 on a scale of 1 to 10).
Uses of Ancho Chile Powder
Traditionally used in Mexico to thicken sauces and spice up tamales. Essential to many moles. Season enchiladas, salsas, soups, rice, and beans. Try on eggs, potatoes, pork, and chicken.
Ancho Chile Powder Recipe
For 3-4 T of mix: Blend 2 T ground ancho with 1 1/2 t granulated garlic, 1 1/4 t cumin, 1/2 t paprika and Mexican oregano, and 1/8 t cayenne