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Ancho chiles are dried ripe, red poblano peppers. The dried
peppers have a mild to medium to heat, and ground anchos are
frequently used in chili powder. Anchos are dark brown and
wrinkly when dried, but turn brick red after soaking.
Anchos may be ground for chile powder or for use in meat
rubs. To use in sauces, and stews, or to stuff, you'll want
to soak the peppers in hot water for about an hour. Soaking
for longer can reduce the flavor. Use the soaking water for
stews or soups.
Toss pork butt, tomatoes, onions, and soaked anchos, along
with the soaking water, into a crockpot set to low in the
morning for a sumptuous, fall-apart Mexican pork taco feast
when you get home from work.
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