Once dried, the Poblano pepper turns brown and takes the name Ancho.
Rather sweet with a fruity taste, I can feel the flavour of coffee quite well, others would say liquorice as well. Invite Mexico to your table, flavor your soup, sauces, stews either ground or crushed. Or rehydrate it for 20 minutes in hot water and make it into a puree that you can spread on your meat. For a little exotic touch, make a pineapple puree and mix the ancho puree with it, then leave it marinated in a vegetable or chicken stir-fry, as you wish. Many dishes in Mexico and South America are cooked with dried Poblano pepper such as Chile relleno and Chiles en nogada.