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poblano
(redirected from Ancho chili)

   Also found in: Wikipedia 0.01 sec.
po·bla·no  (p-blän)
n.
A cultivar of the tropical pepper (Capsicum annum) having a mild or fairly pungent dark green, thick-skinned fruit used in cooking.

[From American Spanish, of the village, from pueblo, people, village; see pueblo.]


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If you love sweet potato fries, try Linquist's version, which are dusted with ancho chili powder after cooking and served with wedges of lime.
It was sliced and served with a smooth red-brick-colored romesco sauce made with ancho chilis, bread, almonds and olive oil, and was sprinkled with raisins pickled in rice vinegar.
The additions of shredded sharp cheddar cheese, chopped red or green onions, jalapenos, chopped fresh cilantro, ripe avocados, black olives, and crunchy fried tortilla strips as other toppings are perfect in contrast to the rich, smoky flavors of cumin, paprika, and ancho chili seasonings that simmer in the pot for a couple of hours with ground beef and tomatoes.
 
 
 
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