Chile 101: Poblano and Ancho

The Poblano chile is quite mild and popular fried in an egg coating, stuffed or used in moles sauces.  When ripened it turns a deep red colour and can at times be unpredictably hot, although Poblano chiles generally register between 1,000 to 1,500 on the Scoville Scale.

When dry it is known as the Ancho chile (wide chile), and develops a sweet, smoky and raisin like flavour and are commonly used for enchilada sauces. It often is confused with the Pasilla chile.  It is important to remember that dried chiles should be reconstituted by soaking them in hot water or broth.  Ancho chiles register between 1,000 and 2,000 Scoville heat units on the Scoville Scale. 

Article written by Michelle Cuadra