Ancho Chiles

This post is courtesy of Frontera's website. http://www.fronterakitchens.com/cooking/pantry/chiles.html
Helpful explanation for the recipe that follows. :)
Ancho (literally “wide”) is the name for a dried poblano. The dried chile will be in the neighborhood of 3 _ to 4 inches long, with board shoulders (2 to 2 _ inches wide) that taper to a point; the skin will be quite wrinkled, and in the package the chiles will look almost black (though holding one up to the light will show it to be a very dark burgundy). An average ancho weighs 1/2 ounce. Always look for untorn, clean, soft, aromatic chiles (they’ll smell a little like prunes). A puree of soaked chile anchos will be brownish red with a mild, rich, almost sweet taste (it reminds me a little of milk chocolate) and a bit of residual bitterness. Per ounce, anchos give more pulp than most chiles.
Regional names include: chile pasilla (Michoacán and vicinity, plus California); the generally descriptive chile de guiisar or chile de color/Colorado (Mazatlán, Tampico, Querétaro, among the smattering); and in the northwest and northern West-Central areas there is a small ancho they call chino.
Uses: Used almost exclusively in cooked dishes (like mole), crumbled toasted bits are a common garnish on soup in Michoacan and whole ones are ocasionally stuffed.