The Ancho Chili Pepper (poblano, Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho ("wide") or chile ancho ("wide chile"). Stuffed fresh and roasted it is popular in chile rellenos poblanos.
While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
"Poblano" is also the word for an inhabitant of Puebla, and mole poblano refers to the spicy chocolate chili sauce originating in Puebla.
Add it to soups, salad dressings, and chicken for a spicy heat. Ancho Chile Powder is a really fun ingredients to add to your spice cabinet. You can use it to flavor all kinds of things, including soups (your chili, especially), salad dressings, and marinades.