Ancho Grande Pepper Heirloom Seeds

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. 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.