Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.
Ingredients
Makes 4 servings
Step 1
Char 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.
Step 2
Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.
Step 7
- Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
Step 8
**Available in the spice section of many supermarkets and at Latin markets.
Step 9
***在一些超市和Ita管可用lian markets.
How would you rate Pork Chops with Chiles Rellenos and Ancho Sauce?
Leave a Review
Reviews (20)
Back to TopNot bad as is, but a few tweeks makes it better. The sauce needs more ancho powder and I would nix the honey. The OJ makes it sweet enough. Also, too much ancho on the chops. I would use 2 tsp for the chops and the other 3 for the sauce. The grilled rellenos are good! We are low-carbers, so used just cheese and added some diced tomatoes. We used a southwest seasoning on those. Will make again with these changes.
cookykamp
5/17/2011
I loved the stuffed chilis! They were so flavorful! The pork was delicious as well but I did add chipotle tobasco, and apple cider vinegar as it was too sweet. This probably was my fault because I used apple juice instead of orange juice. All around very yummy!
Jolie191
Lynden, WA
4/27/2011
This recipe is outstanding. The sauce was unique, potent, & intensely flavorful when reduced. The poblano side was elegant, unique, and also delicious. A fantastic way to eat pork chops.
anichols33
earth
3/21/2011
I thought it was great. I only made the relleno part since I'm vegetarian though so I don't know how the meat is
jenic
11/11/2010
This stuff is not only time consuming but god awful...what a waste of good pork chops!
dmorgann
Scranton, Pa
9/22/2010
The stuffed chiles are outstanding and the sauce is very good too. I usually brine the chops before grilling them.
Anonymous
Austin
9/18/2010
Yummy! Roasting the peppers individually over a flame worked well, and was able to control the charring so they were not overdone. The filling was great! Probably needs more cheese. The pork was a huge hit, and the sauce was well loved!
skhercules
Cincinnati
6/21/2010
This recipe was very good and the pork chops were very juicy. My husband has requested it for our Valentine's Day Dinner. I like it because I can make the chiles ahead of time.
Anonymous
2/12/2010
我喜欢这个。酱汁是独一无二的。我“真正”的爱情the poblano peppers as a unique side dish. Next time I'll up the cheese (maybe double) and maybe use montery jack cheese instead of the white chedder. They were not as creamy as I hoped. Also, unless you buy really small poblano peppers, you will need to increase quantity of potato. The full amount was enough to stuff 4, not 6 peppers.
fathappy
Des Moines, Iowa
9/22/2009
Excellent dish! I'm not sure why several readers thought there was not enough flavor, and I thought the diced potatoes were a welcome change to the standard Relleno stuffing. I did substitue a pork tenderloin for the pork chop, which I rubbed with the seasoning and let sit for about an hour before grilling everything. The sauce was the bomb, but be careful not to let it get too thick when you reheat it before serving! We love hot and spicy foods, so this is definately a keeper in my house. I can't wait to make it again!
consultlkr
Austin, Tx
8/19/2009
I thought this was just okay. I've stuffed and baked roasted peppers with mashed potatoes with all sorts of ingredients before and I thought these were a bit dry compared to ones I have thrown together previously. Overall there was not enough flavor for me, which was surprising due to the wonderful ingredients. I will not make this one again.
Anonymous
Denver, CO
7/20/2009
Omigosh! This was amazing! I subbed a few things, but it was wonderful and no where near as complicated as the recipe made it sound. If you know how to cook, you know how to multi task and that makes this recipe easier. Worth every bit of effort! Vegetarians will love the chiles. I am thinking of doing them stuffed with chopped chicken.
chefrabbit
Albuquerque, NM
7/19/2009
Chile Ancho is a dried Chile Poblano. It is NEVER called Chile Pasilla-which is a very dark long chile an entirely different chile. When it is green it is called Chile Chilaca. There is absolutely no need to add chile ancho to the recipe-the poblano chile is flavourful enough on it's own. Kathy Waugh, Mexican Chef & Mexican Food Consultant
krosswaugh
Toronto, Canada
7/18/2009
I like this recipe a lot. Loved making the chilies whithout frying them. We also do eggplant parm on the grill this way to save the frying. The dryness of the porkchops have more to do with the cooking time and quality of the meat than the recipe. This doesn't seem like a valid criticism of the recipe.
Anonymous
Frederick, MD
7/17/2009
Made this for dinner --dreadfully disappointed. The chops were dry, dry, dry. The chiles, however were quite good. Served the left over chiles the next day with chicken and they were delicious.
Anonymous
Pensacola
7/16/2009
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