These thick, meaty green chiles are commonly used in a variety of Mexican cuisine. When dried, they're brownish-black and wrinkly. A dried deep reddish-brown chili pepper up to three inches wide and four inches long with a sweet, hot flavor. A new variety, called Villa Ancho, has been developed by the Curry Chile Farm near Pearce, Arizona. It is larger, meatier, and has a consistent flavor and heat. When fresh they can also be referred to as poblanos. Anchos are flat, wrinkled, and heart shaped. The ancho is the sweetest of the dried chiles; and is often used in authentic Mexican cooking and is a staple in red chile and tamales.
Ancho chile pepper heat rates between 1,000 and 2,000 Scoville units on the heat index scale.