Ancho
The ancho is a dried, fully ripened poblano — and it's the most important pepper in a pot of Mexican-style chili. Mild at 1,000–2,000 Scoville units, it leads with deep, smoky sweetness and notes of raisin and dried plum rather than heat. That low burn is the point: ancho builds the rich, dark foundation a chili stands on, then leaves room for hotter chiles to do the stinging. You'll find it sold as whole dried pods or ground into ancho powder, and it's the cornerstone of moles and adobos.
Heat & Scoville
Ancho runs 1,000–2,000 SHU — classified as Mild. SHU ranges vary by cultivar and growing conditions; treat these as commonly cited guides, not lab-exact numbers.
Flavor profile
Mild, smoky and faintly sweet with notes of raisin and plum. The backbone of many Mexican-style chilis and moles.
Origin: Dried, ripened poblano. Mexico.
Forms & how to use
Typically sold dried. Common forms: dried whole, ground (ancho powder), paste.
- chili base
- mole
- adobo
- enchilada sauce
Substitutes
Ancho in chili & recipes
FAQ
What is an ancho pepper?
An ancho is a dried, ripened poblano pepper. The fresh green pepper is a poblano; once it ripens red and is dried, it becomes an ancho.
How hot is an ancho pepper?
Mild — about 1,000–2,000 Scoville Heat Units, roughly on par with or below a poblano. The appeal is flavor and color, not heat.
What's a good ancho substitute?
Guajillo or pasilla are the closest stand-ins. Mulato is another dried option; in a pinch, a quality ancho-based chili powder works for ground use.