Listings for Dried Chiles and Hot Peppers (15)

Ancho is the most commonly used dried chile throughout Mexico. It is in fact the poblano ripened to a deep red and then dried. A good ancho (which means wide), about 4 1/2 inches long and 3 inches wide, has flexible, reddish brown wrinkled skin that still has some shine. Its heat ranges from almost mild to hot. Curry dishes usually contain fresh or dried chillies. ... Mole poblano from the city of Puebla in Mexico uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats.