Ancho Chiles The word ancho means wide in Spanish. It is the dried form of the poblano chile. In the dried form it is very dark in color and has a deep rich but sweet taste and is not a very hot chile. In the States many markets called the Ancho chili a Pasilla but that is not correct. The ancho is part of the holy trinity of chiles used to make traditional mole sauces. Ancho Paste You can use this chile paste as a soup starter, meat rub or add to stir-fry, potatoes, sauces or try making an ancho compound butter.