- 4 cups water
- 4 ancho chiles (dried poblanos), stems and seeds removed
- 3 cloves garlic
- 2 tablespoons chile soaking water, or more as needed
- 1 1/2 cups sour cream
- Kosher salt and freshly ground black pepper
- Special Equipment: blender
Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.