The Real Deal. Roasted, Peeled, and Sun-Dried. NOT Pasilla

The "Unicorn" of Mexican Chiles.

If you know, you know. And if you’ve been looking for this online, you’ve probably only found "Pasilla" (dried Chilaca pepper) falsely labeled as Pasado. This is not that.

The Chuco Kitchen Chile Pasado is authentic Anaheim/Hatch-style Green Chile that has been roasted over an open flame, hand-peeled, and then sun-dried to concentrate the flavor. It looks dark and shriveled in the bag, but once you rehydrate it, it miraculously turns back into buttery, fleshy Roasted Green Chile.

This is the secret ingredient for the legendary Caldillo Duranguense and the ultimate Pork Green Chile Stew.

Why This is Worth the Price

• The Labor: Most dried chiles are just picked and dried. Chile Pasado is roasted and peeled by hand before drying. You are paying for that labor of love.

• The Yield: 4oz of Chile Pasado rehydrates to equal roughly 1.5 lbs of fresh green chile.

• The Flavor: It doesn't taste like a "dried pepper." It tastes like fire-roasted green chile with an intense, concentrated sweetness.

How to Use It:

1. Rinse: Wash off any seeds or dust.

2. Boil: Simmer in water for 15-20 minutes.

3. Watch Magic Happen: The black skins turn green and flesh out.

4. Cook: Chop it up and throw it into a stew with Pork and Potatoes (Caldillo).

Heat Level: Medium-Hot (It packs a punch!). Ingredients: 100% Roasted Green Chile (No preservatives).