Ancho Grande Pepper Seeds — Heirloom Poblano/Ancho Chile (Capsicum annuum)

Ancho Grande Pepper Seeds — Heirloom | Authentic Poblano Fresh & Ancho Dried, 4–5 Inch Thick-Walled Pods, 1,000–2,000 SHU

The ancho is the soul of Mexican cooking. Fresh off the plant it’s called a poblano — a large, dark green, mildly spicy pepper with thick walls and a rich, earthy flavor that makes it the definitive stuffing chile. Dried, it becomes the ancho: a wrinkled, mahogany-brown chile with a deep, complex sweetness that is the foundation of mole negro, enchilada sauce, and countless other dishes that define a culinary tradition. Ancho Grande is the large-fruited selection of this classic variety — producing 4–5 inch pods with exceptional flesh thickness and flavor. Easy to grow and prolific. Available in ~25 seed and ~50 seed packets. 75–80 days.

Poblano Fresh. Ancho Dried. One Plant, Two Ingredients.

Harvest dark green for fresh use as a poblano — the classic chile for chiles rellenos, rajas, and stuffed pepper dishes. Allow fruits to ripen fully to red, then dry whole or in a dehydrator to produce ancho chiles — the dried form used in mole negro, enchilada sauce, and adobo. The flavor transformation between fresh and dried is dramatic: the fresh pepper is earthy and mildly spicy; the dried ancho develops a deep, raisin-like sweetness with chocolate and tobacco undertones.

Why Grow Ancho Grande?

• The authentic poblano/ancho chile — the foundation of Mexican cuisine; essential for mole, chiles rellenos, and enchilada sauce
• Large 4–5 inch thick-walled pods — substantial flesh for stuffing fresh or drying whole
• Mild heat — 1,000–2,000 SHU — rich, earthy flavor with approachable warmth; accessible to all heat tolerances
• Dual-use variety — use fresh as poblano or dry to ancho; two distinct ingredients from one plant
• Prolific producer — generous yields through the season in garden beds and large containers
• Open-pollinated heirloom — save seed year after year

In the Kitchen

• Chiles Rellenos (fresh poblano): Roast and peel, stuff with cheese or picadillo, batter and fry — the classic preparation
• Rajas con Crema: Roast, peel, and slice into strips; simmer in cream with onion and corn
• Mole Negro (dried ancho): Toast dried anchos and blend with chocolate, chiles, spices, and broth for the complex sauce
• Enchilada Sauce: Rehydrate dried anchos and blend with garlic, cumin, and broth
• Adobo: Blend rehydrated anchos with vinegar, garlic, and spices for a versatile marinade
• Roasted & stuffed: Stuff fresh poblanos with grains, beans, or cheese and roast until tender

Growing Notes

• Start indoors: 8–10 weeks before last frost; sow ¼ inch deep in fertile, well-draining soil
• Transplant: After all frost danger has passed; space 18–24 inches apart in full sun
• Light: Full sun — minimum 6–8 hours direct sun for best yield
• Watering: Consistent moisture; avoid waterlogging
• Fresh harvest: Pick dark green for poblano use
• Dried harvest: Allow to ripen fully to red; dry whole in a dehydrator or hang-dry in a warm, ventilated space

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.