poblano

(redirected from Ancho chile)

po·bla·no

 (pō-blä′nō)
n.
A cultivar of the tropical pepper Capsicum annuum, 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 Pueblo1.]

poblano

(pɒbˈlɑːnəʊ)
n, pl -nos
1. (Plants) a variety of chilli pepper
2. (Peoples) US a native of Puebla, Mexico
adj
(Placename) US relating to or coming from Puebla, Mexico

poblano

A hot, dark green chilli of triangular shape and about 4 in long. Used in Mexican dishes.
Mentioned in ?
References in periodicals archive ?
Ancho Chile Burgers with Grilled Onions and Chipotle Mayo SERVES 4 / 35 TO 40 MINUTES 1.
Bee Free Honee is available in four flavors: Original, Mint, Ancho Chile and Slippery Elm, packaged in 12-ounce jars retailing between $6-$8.
He notes an increase in the use of spicy spirits, such as Ancho Reyes, an ancho chile liqueur from Mexico that launched last year.
Its flavour is similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process.
18 William Grant & Sons has launched Ancho Reyes, an ancho chile liqueur inspired by a 1920s recipe.
We could have gone the whole hog, so to speak, and ordered the pork belly in sweet and sour sauce, but for our second course we chose instead heavenly, delicately crisp veal sweetbreads kicked up by a zingy katsu barbecue sauce and plated with a yummy potato and bacon hash ($11), and meaty, succulent wild boar ribs (closer in texture and oomph to lamb chops than to spare ribs; $14) in a perfectly balanced cinnamon sugar and ancho chile glaze accompanied by a near miraculous squash and bacon cobbler and a spoonful of bitter greens.
From Pinto Beans in Ancho Chile Sauce to Chik'n Pot Pie and a vegetable-based and vegan cheese White Lasagna, this provides fine color photos and easy step-by-step instructions.
When dried, it is a dark reddish-brown, and it is called an ancho chile.
RO'CHEZ SOUTHWESTERN CAESAR SALAD ANCHO CHILE LIME CAESAR DRESSING 1/2 teaspoon Chipotle peppers 1/2 teaspoon Adobo sauce 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 2 egg yolks 10-12 ounces olive oil 2 limes, juiced Mix the first three ingredients together in a bowl and drizzle the olive oil in a steady stream until incorporated.
First, I tried Tropical Heat, a melange of dark chocolate, fresh roasted macadamia nuts, dried mango, dried papaya, dried pineapple, toasted coconut, ancho chile powder and cayenne pepper.
Presentations included grilled wild-caught shrimp and mango skewers served with ancho chile and tamarind sauce, and cultured shrimp tacos with black bean puree and chile de arbol salsa.