The Ancho Rachero pepper is a mild hybrid of the poblano chili pepper with medium-thick flesh. It is best used for stuffing, roasting, or making Mexican cuisine.
SCOVILLE HEAT UNITS: 1,000 – 2,000 SHU
Capsicum Annuum
The Ancho Rachero pepper is a mild hybrid of the poblano chili pepper with medium-thick flesh. The chili pods grow to approximately 4-5 inches long by 2.5-3.5 inches wide.
The peppers start out dark green, like a poblano, and eventually mature to a deep red. Both colors are excellent for cooking into a variety of dishes.
They are pendant pods with lustrous green leaves, with plants growing up to 36 inches high. It's a mid season plant, maturing in 70-80 days.
I grew these peppers in my garden and you can see by the photos how large the pods can grow. They are, essentially, very large poblano peppers.
If you love poblano peppers, you'll definitely love cooking with these.
Speaking of cooking, you can cook these peppers just as you would cook any poblano pepper. Because of their size, they are great for stuffing or roasting, for cooking any type of Mexican Recipes, or any general cooking.
More Information About Poblano Peppers and Ancho Rancheros
- How to Roast Chili Peppers
- How to Roast Poblano Peppers
- How to Grill Poblano Peppers
- Learn more about Growing Chili Peppers here
TRY SOME OF MY POPULAR POBLANO PEPPER RECIPES
- Picadillo (Beef) Stuffed Poblano Peppers
- Cream Cheese Stuffed Poblano Peppers
- Classic Chiles Rellenos
- Cajun Shrimp Stuffed Poblano Peppers
- Rajas Poblanas – Roasted Poblano Strips in Cream Sauce
- Roasted Poblano Cream Sauce
- Roasted Poblano Soup
- Cheese Dip with Corn and Roasted Poblanos
Looking for more ideas? Stuffed Pepper Recipes.
GET MORE POBLANO PEPPER RECIPES HERE
OTHER TYPES OF POBLANO PEPPERS
Where Can I Buy Ancho Ranchero Pepper Seeds?
Here is an affiliate link to help you get started - Buy ancho ranchero pepper seeds.
Got any questions? Leave a comment below, or contact me anytime. I’m happy to help.
Jeff says
Mike - I wanted to let you know about my Ancho Ranchero peppers I grew this summer. I went ahead and let them ripen to a bright red. I then used my Ninja Foodi to dehydrate them to a dark ruby red. I recently made enchilada sauce (your recipe, thanks!) and it made a very tasty, medium hot sauce. They were eaten up at one sitting! Thanks again for your advice, it was dead-on.
// Jeff K.
Michael Hultquist - Chili Pepper Madness says
Hey, Jeff. This is awesome to hear. I love it. There is something infinitely satisfying about growing your own pods, then going through the process of dehydration, and making your own sauce, start to finish. Cheers to you!
Jeff says
Mike - I was unable to find Poblano pepper plants this year so settled on an Ancho Ranchero. Can I dry them and use them in enchilada sauce just like poblanos? Should I let them ripen to red? It sure isn't as prolific as my poblano plants have been, unfortunately.
Thanks!
Michael Hultquist - Chili Pepper Madness says
Hey, Jeff. Yes, you can use them. The ancho ranchero is a milder version, so same flavors. You don't have to let them ripen to red. You can use them green if you want to. Let me know how it goes.