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I grind my own Ancho powder in small batches from ripe poblano chilies that I have grown at Wayland Chilies. I pick them when perfectly ripe and then carefully dry them locking in the flavor and nutrition. Once a poblano chili is dried it is called an ancho.
The poblano is a relatively mild large heart-shaped chili that has very thick walls. The poblano originated in the State of Puebla, Mexico. Chile rellenos are often made with poblano peppers. Poblanos are generally roasted and peeled before use.
The chili powder of the Ancho combined with the Pasilla and Guajillo chili powder form the "Holy Trinity" of chilies used to prepare the traditional mole sauces.
Many grocery stores north of Mexico sell the poblano under the incorrect name of pasilla.