Woodsy in flavor and barely hotter than a bell pepper, this is the quintessential pepper for stuffing – particularly for chiles rellenos. Dried, it's called ancho and used to amp up the heat in moles (spicy sauces, often with chocolate) and as a base for carne adobada, a New Mexican pork stew.
Credit: Photograph by Michael Pirrocco
Powered By ZergNet
Why the 63-Year-Old American Rock Icon Still Won't Back Down
Plus: Wildfire Epidemic: Climate Change and the Burning of the West
ON NEWSSTANDS NOW
Richard Linklater's Life Advice
Tom Petty Still Won't Back Down
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.