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
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
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