Ancho Chillies - Whole dried (100g) Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot. The ancho chile pepper is made by drying a Poblano Chilli and is most commonly used in Mexican food cooking. Also known as Ancho chile, chiles anchos (Spanish). They are delicious in dishes such as Tortilla Soup and are a key ingredient in Mole and Enchiladas. In Mexico Ancho chile peppers are used in a dish called "Carne de puerco en chile negro" which is grilled pork in an ancho & tomatillo sauce. Ancho chillies have a mild, sweet chilli with a deep almost chocolatey flavour that adds richness to cooking. This pepper is a close relative of mulato chillies. After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by either canning or freezing. The best way to keep ancho chillies is to store them in airtight containers which keeps them for several months. When dried, the poblano becomes a broad, flat, heart-shaped pod called an ancho chile (meaning "wide" in Spanish); from this form, it is often ground into a powder used as flavoring in various dishes. You can grind ancho chillies in a molcajete and use them in many Mexican food recipes.