Dried Ancho Chile Pods - 1 lb
Item #: CLA101
Our Price: $16.75
2 units available


The taste of the Ancho chile has become best known through its pairing with cayenne pepper in the making of chili powder. The deep, rich flavor of Ancho chiles have made them an important ingredient in many traditional Mexican sauces.

Ancho chiles are created by drying the Mexican poblano pepper, resulting in a mild paprika-like flavor with a sweet-to-moderate heat (3–4 on the heat scale). They have an exquisite earthy flavor perfect for use in meat rubs, salsas, or sauces.

For use in sauces, marinades, or stews, remove the stems and seeds. Once cleaned, reconstitute the Anchos by soaking them in hot tap water or stock for 20–30 minutes.

Ancho chiles will last for 12 to 24 months if kept in low humidity and alone in a plastic bag or container.


Find delicious recipes, visit the Earthy Delights Blog!


Pork Chile Colorado
If there is such a thing as Mexican soul food, this is it - carne con chile colorado, literally "meat with red-colored chile sauce." For this year's Cinco de Mayo celebration, honor the true spirit of Mexican cuisine by making this flavorful and well-loved dish.

It's easy to see where this dish gets its name - from the deep, reddish-brown color imparted by the flavorful dried chiles that are it's most important ingredients. Dried ancho chile peppers are commonly used in this dish, and they impart a complex, almost chocolatey flavor that is out of this world. Other dried chiles, like guajillos, New Mexicos or even chipotles, can be used to add subtle nuances of flavor. It's entirely up to you.

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Morel-Stuffed Burgers on Grilled Garlic Toast with Chipotle-Lime Mayonnaise
Leaner grass-fed beef and bison naturally contain less fat than regular ground beef. Less fat is better for you, but it can lead to a drier, less flavorful burger. Our solution? Stuff those burgers with a layer of moist, buttery morel mushrooms! Nothing beats fresh morels, of course, but dried will do in a pinch, as will other mushrooms, either wild or cultivated. Lay on more flavor by spreading on the chipotle-lime mayonnaise. The smokey richness and heat of chipotle chiles is tempered by the cool lime and creamy mayonnaise. Make plenty; this zesty mayonnaise is amazing on sandwiches, and also makes a fantastic dip for veggies (we especially like it with steamed artichokes).
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Pozole Rojo (Mexican Pork and Hominy Soup with Chiles)
Pozole, a rich, meaty Mexican stew brimming with hominy and pork, is a dish that is served both on festive occasions and as a humble, rib-sticking everyday meal. It’s also touted as a universal remedy for late nights and hangovers, which makes it the perfect dish for the morning after. In Mexico, there is a great national love of pozole, which is a direct descendant of the ancient food eaten by pre-Hispanic people. Each region of Mexico has its own version of pozole, but de-hulled white corn, known as “hominy” in the US, is the common ingredient to all of them.
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Ancho Tortilla Soup
Ancho chiles are actually nothing more than dried Poblano chiles. This is the most widely used dried chile in Mexico. The chiles should be a dark reddish-brown, and they should have a mildly hot, somewhat sweet flavor. This soup has overtones of both sweet and sour flavors - mildly hot and very sustaining. Serve it with some freshly made guacamole and crunchy tortilla chips.
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Ancho Chile and Orange Marinade
Warming, rich, lively, but not too hot, this marinade lends verve to chicken, seafood, pork, and vegetables for grilling, roasting, braising or sauteing. It keeps for a month in the refrigerator. Adding a few spoonfuls to your favorite soup can really liven things up!
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Ancho Chile Marinade
Perfect marinade or basting sauce for grilled meat and poultry. Very versatile and flavorful.
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