>I've been trying to find ancho chile powder without success. I was finally able to find >some pasilla/ancho pods (they look ancho to me). Is there any special way to make >the powder from them? If they're from CA, pasilla=ancho. Real pasillas are long and thin. Anchos are usually somewhat soft, so to make powder it'd be easier to dry them till truly dry, then pulverize in a coffee grinder or whatever. I use a corn grinder, which will even grind the soft pods, though not to a fine powder. Tom