Pork Chops with Chiles Rellenos and Ancho Sauce
Pork Chops with Chiles Rellenos and Ancho Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Char chiles over gas flame or in broiler until blackened all over.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionChar chiles over gas flame or in broiler until blackened all over.
Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes.
Peel, leaving stem intact (do not tear flesh of chiles).
Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds.
Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes.
Set chiles and cumin aside.
Line rimless baking sheet with foil.
Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes.
Transfer potatoes to medium bowl; cool.
Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly.
Season to taste with salt and pepper.
Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each.
Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly.
Place stuffed chiles on prepared sheet.
Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan.
Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes.
DO AHEAD: Chiles and sauce can be made 1 day ahead.
Cover and chill separately.
Let chiles return to room temperature before continuing.
Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl.
Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
Prepare barbecue (medium heat).
Brush pork with oil.
Place pork chops on 1 side of grill.
Transfer chiles on foil to opposite side of grill.
Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes.
Grill chiles until cheese melts, about 15 minutes.
Rewarm sauce.
Place 1 pork chop and 1 chile on each plate.
Drizzle sauce over, sprinkle with oregano leaves, and serve.
Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
** Available in the spice section of many supermarkets and at Latin markets.
*** Available in tubes at some supermarkets and at Italian markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.