Ancho Chilli

Updated: Mar 30, 2019

Heat; 2/10

1000 to 1500 on the Scoville scale

Poblano chilli (Spanish chile poblano, "Puebla pepper") is a variety of the species capsicum annuum. Its fruits are large (7 to 15 cm long and 5 to 8 cm wide) and poor in capsaicin, so that they are relatively mild.

Dried, the fruit is known as ancho pepper (chile ancho, "chilli pepper"). Poblano is commonly used in Mexican cuisine, especially in the state of Puebla, where it is used fresh (chile relleno, chiles in nogada) or dried.

Ancho chiles can be reconstituted by soaking them in warm water, or they can be ground up or crushed and added to a recipe in that fashion.

Ancho chiles have a deep red colour and a wrinkled skin.

They are sweet and smoky with a flavor slightly reminiscent of raisins and licorice, their heat is mild.

Preparation methods include: dried, stuffed, in mole sauces, or coated in whipped egg (capeado) and fried.

It is particularly popular during the Mexican independence festivities as part of a dish called “chiles en nogada”, which incorporates green, white, and red ingredients corresponding to the colours of the Mexican flag.

This may be considered one of Mexico's most symbolic dishes by its nationals. It is also usually used in the widely found dish chile relleno.

© 2018 Wessel Woortman

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