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Ancho Pepper: Rich, Sweet, Deeply Traditional
The dried poblano behind Mexico’s most iconic sauces.
RICH, RAISINY, UNMISTAKABLE
Ancho Pepper, the Foundation of Mole
Ancho peppers are dried poblanos, prized for their deep reddish-brown color and rich, mildly sweet flavor with notes of raisin and dried fruit. A cornerstone of moles, adobos, and traditional sauces, ancho brings gentle heat and real depth to any dish. At Latin Specialties, we source ancho peppers for consistent color, flavor, and quality, case after case.
Rich, sweet, and deeply traditional—ancho pepper is the backbone of real Mexican flavor.
Ancho Pepper,Adobo and Red Enchilada Sauce
Dried poblano with a deep, raisin-sweet flavor and gentle heat.
Marinade recipe
Ancho Chile Adobo Pork
Pork simmered in a rich adobo of ancho chiles, garlic, cumin and vinegar: perfect for tacos, tortas and burritos.
Ingredients
- 4 Latin Specialties Ancho Pepper, stemmed and seeded
- 2 lb pork shoulder, cut into chunks
- 4 cloves Latin Specialties Garlic
- 1 tsp cumin and 1 tsp dried oregano
- ¼ cup apple cider vinegar
- 1 cup water or broth, salt
Method
- Toast the chiles in a dry skillet for about 30 seconds per side, then soak in hot water for 15 minutes until soft.
- Blend the chiles with the garlic, cumin, oregano, vinegar, salt and the water until completely smooth.
- Coat the pork with the adobo and simmer in a covered pot over low heat for about 2 hours, until fork-tender. Shred and serve in warm tortillas.
TipToast the chiles only until fragrant: burnt chile turns the whole adobo bitter.
From Field to Your Table
Sourcing
Trusted growers deliver consistent, quality ancho pepper
Quality & Safety
Strict specs, traceability, and cold-chain stewardship ensure quality.
Ripeness Handling
Harvested and dried for consistent color and flavor.
Packaging & Formats
Bagged, cased, or custom program packs.
On-Time Delivery
Reliable logistics to keep your supply flowing.