From the Poblano Chiles, these pods have been dried and have changed colors from the fresh green to a dark black.
Anchos are used for Mexican sauces such as mole. The Aztecs added Ancho Chile and herbs to their Chilote, a liqueur made of fermented agave pulp called Pulque. This liquor is the basis of today’s Tequila and Mezcal. During its development through Central America and Mexico, Ancho chile earned the reputation of being a powerful medicine. Our Ancho is grown right here in New Mexico.
