A dried poblano pepper with deep reddish-brown color and mild, sweet, fruity flavor that forms the backbone of many Mexican moles and sauces.
From Spanish 'ancho' meaning 'wide,' referring to the pepper's broad, heart-shaped form when dried. The poblano pepper is named after Puebla, Mexico, where it originates.
Anchos are the most commonly used dried chile in Mexican cooking, prized not for heat but for their raisin-like sweetness and chocolate undertones that make them essential for authentic mole poblano!
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