The Forktionary Angle
""
Definition
Dried poblano peppers, dark and wrinkled, offering a mild heat with sweet, fruity, and smoky notes; a staple in Mexican cuisine.
Sensory Profile
TasteSweet, Fruity, Smoky, Earthy, Mildly Pungent
TextureLeathery (dried), Smooth (rehydrated/pureed)
AromaSmoky, Raisin-like, Chocolate, Tobacco
AcidityLow
Technical Metrics
Nutrition Facts
Per 10g (1 pepper) Calories324 kcal
Total Fat17g
Saturated Fat3.5g
Trans Fat0g
Cholesterol0mg
Protein12g
Total Carbohydrate58g
Dietary Fiber34g
Total Sugars32g
Calcium180mg
Iron8mg
Potassium2000mg
Chef’s Secret
Toasting dried anchos lightly in a dry pan before rehydrating enhances their smoky and fruity flavors, deepening their complexity in sauces.
Substitutions
Best Match
Pasilla Peppers
1:1Similar mild heat, earthy, and fruity notes, often used interchangeably in moles.
Mulato Peppers
1:1Slightly sweeter and smokier, provides similar depth of flavor but can be darker.
Chipotle Powder + Smoked Paprika (for flavor)
Variable
A good pantry alternative for smoky and mild heat, won't provide the same body.
Dried New Mexico Chiles
1:1Milder and fruitier, can work if a less intense or slightly different flavor profile is acceptable.
Buying Guide
Look for pliable, unbroken peppers with a deep, uniform color and a strong aroma.
Flavor Pairings
Mole Enchiladas Stews Chili Chocolate Beef Pork.