Chile Pasilla vs Ancho: The Great Chile Showdown

Are you standing in the spice aisle, scratching your head and wondering whether that wrinkled dark chile is a pasilla, an ancho, or maybe just a figment of your lunch-starved imagination? You're not alone.

In this article, we’ll walk you through everything you need to know about chile pasilla vs ancho. Whether you're a seasoned home cook or just getting into the world of dried chiles, this guide will help you navigate their flavors, heat levels, and culinary uses with confidence — and a bit of flair.

What Is a Pasilla?
What Is an Ancho?
Key Differences Between Pasilla and Ancho
Flavor Profile Comparison
Heat Level Showdown
Cooking Tips: Using Pasilla and Ancho
Buying Guide: Choosing the Best Chiles
Recipes That Shine With Each Chile
Conclusion: Which Should You Use?

What Is a Pasilla? A Dark Horse of Flavor

The chile pasilla (meaning "little raisin") is actually the dried form of the chilaca pepper. This long, narrow chile starts out green when fresh and turns deep brown to black as it dries.

It’s known for its earthy, smoky flavor with hints of coffee and prune-like sweetness. Pasillas are often used in moles and complex sauces where depth and richness are key.

What Is an Ancho? The King of Sweet Heat

The ancho is the dried version of the poblano pepper. Fresh, it’s called a poblano; once dried, it becomes an ancho. It's wide, heart-shaped, and typically reddish-brown in color.

Anchos offer a sweet, fruity flavor with notes of dried cherry and cocoa. They’re milder than many other dried chiles but pack a ton of flavor — perfect for salsas, stews, and soups.

Key Differences Between Pasilla and Ancho

Feature	Pasilla	Ancho
Original Pepper	Chilaca	Poblano
Shape	Long, thin	Wide, flat
Color	Dark brown to black	Reddish-brown
Flavor	Earthy, smoky, coffee-like	Sweet, fruity, mild chocolate
Heat Level (Scoville)	1,000–2,500 SHU	1,000–2,000 SHU
Common Uses	Mole sauces, braised dishes	Salsas, soups, rellenos

Flavor Profile Comparison: Sweet vs Earthy

If you imagine chiles as musical instruments, the pasilla would be the cello — rich, deep, and grounding. The ancho, on the other hand, is more like a violin — bright, expressive, and sweet.

Pasilla: Think smoky, herbal, with undertones of dark fruit and espresso. It adds body and mystery to sauces.
Ancho: Fruity and jammy, with a soft spice. It brings brightness without overwhelming the palate.

Heat Level Showdown: Mildly Wild or Just Warming?

Both fall on the milder side of the Scoville scale, but here’s how they compare:

Pasilla: 1,000–2,500 SHU
Ancho: 1,000–2,000 SHU

In real-world terms, neither will make you reach for a glass of milk — unless you use a lot of them or pair them with hotter chiles. Still, pasillas can have a slightly sharper edge in heat and intensity.

Cooking Tips: Using Pasilla and Ancho Like a Pro

When to Use Pasilla

In rich mole sauces (especially mole negro)
To add depth to slow-cooked meats or beans
Paired with other strong-flavored ingredients like cinnamon or clove

When to Use Ancho

In salsas, enchilada sauces, and soups
As a base for chili pastes or adobos
When you want mild spice with big flavor

Buying Guide: Choosing the Best Chiles

Choosing between pasilla and ancho isn’t just about flavor — it’s also about quality. Here’s how to pick the best ones at the store:

What to Look For

Texture: Plump and flexible (not brittle).
Color: Vibrant, not faded or dull.
Aroma: Rich and fragrant — avoid musty or overly dry chiles.
Size: Uniform size ensures even soaking and cooking.

Recipes That Shine With Each Chile

Pasilla-Only Recipes

Mole Negro
Adobo de Pollo
Oaxacan-Style Tamales

Ancho-Only Recipes

Enchilada Sauce
Beef Chili con Carne
Ranchero Sauce

Can They Be Substituted?

You can sometimes swap one for the other, especially in sauces, but keep in mind the flavor shift:

Use pasilla if you want a deeper, smokier note.
Use ancho if you prefer sweeter, brighter tones.

Conclusion: Which Should You Use?

So, what’s the final verdict on chile pasilla vs ancho?

Think of them as two different tools in your spice toolkit:

Pasilla is your go-to for deep, robust flavors — ideal for moles, stews, and sauces needing complexity.
Ancho shines in everyday cooking, bringing mild heat and sweet depth to salsas, soups, and quick meals.

Now that you know the difference, you can confidently grab the right chile and turn up the flavor without turning up the burn.

Next time you're in the spice section, give those wrinkled peppers a second look. They might just be the stars of your next delicious dish!

Happy cooking! 🌶️🔥