Ancho chiles are the dried form of the dark green poblano chile. Hailing from the state of Puebla, Mexico, Ancho chiles have an affinity for braised pork and grilled meats. Soak in hot water for 30 minutes and add to sauces, chop into salsa, or grind the dried pods to create your own chile rubs.
INGREDIENTS: Ancho chile peppers. Keep away from children and pets. Handle with caution
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