ancho

This term refers specifically to the dried version of the poblano pepper. While the fresh poblano is green and pungent, the ancho is characterized by its deep reddish-brown hue and a sweeter, smokier profile. It is a foundational ingredient in traditional Mexican cooking, particularly in the creation of complex sauces like mole.

In culinary contexts, it is often distinguished from the guajillo chili, which is also dried but thinner and more acidic. Because it is a specific variety of produce, it is typically treated as a countable noun when referring to individual peppers, though it can be used uncountably when referring to the spice or powder form.