Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A dried poblano pepper.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A broad, flat, dried
poblano pepper, often ground into apowder
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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However, while perusing their dinner menu I've just found "Sonoran Wild Boar Carnitas" (simmered in ancho chile sauce with roasted chayote squash) that sounds really promising (Meg, can you hear me?).
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In addition to the more famous restaurants, Cuernavaca has its share of mom-and-pop eateries like Restaurant Taxco, which features a good variety of enchiladas with various fillings and sauces, and local specialties like rabbit in ancho chile adobo and chicken in peach sauce.
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In addition to the more famous restaurants, Cuernavaca has its share of mom-and-pop eateries like Restaurant Taxco, which features a good variety of enchiladas with various fillings and sauces, and local specialties like rabbit in ancho chile adobo and chicken in peach sauce.
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However, while perusing their dinner menu I've just found "Sonoran Wild Boar Carnitas" (simmered in ancho chile sauce with roasted chayote squash) that sounds really promising (Meg, can you hear me?).
Seattle Bon Vivant: 2005
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However, while perusing their dinner menu I've just found "Sonoran Wild Boar Carnitas" (simmered in ancho chile sauce with roasted chayote squash) that sounds really promising (Meg, can you hear me?).
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Among the more traditional dishes of the Chontal, whose towns and villages are spread out along waterways, are grilled armadillo, crawfish in ancho chile sauce and crab in red pipian.
The Cuisine of Tabasco: Heartland Of Pre-Hispanic Cooking 2004
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Among the more traditional dishes of the Chontal, whose towns and villages are spread out along waterways, are grilled armadillo, crawfish in ancho chile sauce and crab in red pipian.
The Cuisine of Tabasco: Heartland Of Pre-Hispanic Cooking 2004
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Among the more traditional dishes of the Chontal, whose towns and villages are spread out along waterways, are grilled armadillo, crawfish in ancho chile sauce and crab in red pipian.
The Cuisine of Tabasco: Heartland Of Pre-Hispanic Cooking 2004
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Poblano/Ancho 500 - 2. 5K SHU These are the same pepper really, but the ancho is the ripe, dried form of the poblano.
Kurt Michael Friese: Chasing Chiles: A Hot Pepper Primer (And a recipe for Iowa City Chili) Kurt Michael Friese 2010
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Poblano/Ancho 500 - 2. 5K SHU These are the same pepper really, but the ancho is the ripe, dried form of the poblano.
Kurt Michael Friese: Chasing Chiles: A Hot Pepper Primer (And a recipe for Iowa City Chili) Kurt Michael Friese 2010
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