Chile Today Hot Tamale Gourmet Dried Chili Pods - Ancho. Mild - 1,000 Scoville Units

In its fresh form, the ancho is called a poblano pepper. Poblanos originated near the city of Pueblo. It is one of the most popular chiles in Mexico and in the United States. Poblanos are mild and raisin-like in taste. They are most commonly used in mole sauces; mole meaning mixture in Spanish.

To Reconstitute: Place anchos in hot water or stock for 20 minutes. Remove  Softened chiles, cut away stems and seeds.

Recipe:

RED MOLE ANCHO SAUCE

Ingredients: 4 anchos reconstituted and  diced, 1/2 cup water , 1/2 cup chicken stock, 1/2 cup white wine, 5 plum tomatoes diced, 1/2 cup dark raisins soaked for 1 hour in wine, 1/4 cup almonds or pignola nuts, 1/4 cup sesame seeds toasted in oven, 1/2 tsp. cinnamon, 1/2 tsp. salt, 1oz. unsweetened chocolate, 1 tsp. peanut oil, 1 large corn tortilla toasted, pinch of black pepper, allspice and cumin.

Directions: Reconstitute chiles, strain and reserve liquid. In food processor, puree all ingredients except spices, chocolate and seasoning. Mix in chicken stock, wine, (reserved liquid as needed). Continue to puree until smooth. Heat saucepan with peanut oil, add puree. Cook puree for 5 minutes, add chocolate and cook for 5 minutes, stirring constantly. Add spices. Stir well. Serve over chicken. Serves 4.

From New Jersey