Ancho Or Pasilla? Navigating Chile Pepper Chaos

Alongside the guajillo, ancho and pasilla chiles, particularly known for their earthy and chocolatey notes, form the so-called “holy trinity” of chiles used for Mexican moles.

From 4 to 6 inches long and up to 3 inches wide, ancho chiles are the dried version of poblano peppers. They are usually preferred for their smoky flavor.

Short and stout, anchos are used in hearty dishes like soups, stews, and enchilada sauces, often rehydrated with hot water before blending for recipes like mole and birria.

Like anchos, you’ll generally encounter pasilla chiles in their dried form. They’re up to 9 inches long and usually an inch or so in width and may have a curved shape.

Sometimes referred to as chiles negros or pasillas negros, they tend to crop up in recipes for mole negro, as well as certain Mexican sauces, like Oaxacan-style adobo sauce.

Although pasilla chiles skew a little bit sweeter, with a fruitier palate, their uses aren’t wildly different from anchos, and the two can be substituted for each other.