Medium and heart shaped, with a black/green when fresh and black when  dried. Also called Poblano. Mild flavor with a touch of  heat. Stuffed, sauces, stews. Dried chiles are tied into ristras, decorative wreaths.

Ancho Chile Peppers like most peppers are excellent sources for vitmins A and C. Peppers are low in calories, about 35 for a large sized one, and 21 for a smaller, greener one. 

Chilies lend themselves to many cooking techniques and styles. Grilled, fried, broiled, stuffed and baked, they are very versatile.

Chiles vary in color, shape, size and degree of heat. The substance found in chile peppers that causes mouths to burn and eyes to water is capsaicin. Look for skins that are tight and glossy. Pick chiles that are firm and free of blemishes or soft spots. Wear rubber gloves or cover your hands with a plastic bag. Wash your hands thoroughly after handling chiles, and be careful not to rub your eyes or touch your face until you have.
To properly store:  store in the refrigerator in a paper bag for up to two weeks.
For peppers served as a vegetable, plan on one to two per person.
Remove all the seeds and veins to reduce the chile's heat.

Here are some interesting Ancho Chile links
http://chileheads.netimages.com/gallery/poblano.html

http://www.penzeys.com/scstore/p-penzeysancho.htm

And a good source for everything that is Chile:
http://www.chilepepperinstitute.org/