Pork Chops With Chiles Rellenos And Ancho Sauce Recipes

PORK CHOPS WITH CHILES RELLENOS AND ANCHO SAUCE

Steps:

• 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.
• 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.
• 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.

SAVORY AND SWEET PORK STEW WITH ANCHO CHILES

Steps:

• Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator.
• Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
• Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the pot. Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.)
• Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat. Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
• Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
• Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat.

CHILES ANCHO RELLENOS

Steps:

• Preheat oven to 350 degrees. Slit an opening in each ancho from stem to tip, being careful not to tear the skin; carefully remove seeds and ribs, and discard.
• Combine the water, vinegar, piloncillo, cinnamon, and salt in a medium saucepan; bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Add anchos; cover, and let stand 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Spoon filling into each chile; arrange in a baking dish. Bake chiles until heated through, about 15 minutes. Bring crema and onion to a boil in a small saucepan over medium-high heat. Reduce heat; simmer 8 minutes. Pass through a fine sieve into a bowl; stir in cilantro. Pour sauce over anchos, and serve.

ANCHO CHILE PORK CHOPS

Steps:

• Remove stems and seeds from chilies.
• Tear chilies into pieces.
• Spray a skillet with Pam and heat over medium heat.
• Add chili pieces and cook for 15 seconds, stirring so chilies do not burn.
• Add garlic and cook 2 minutes.
• Add broth- allspice to chili/garlic mixture in skillet.
• Stir in 1 tablespoon vinegar.
• Bring to a boil and reduce heat to low.
• Let mixture simmer for 5 minutes.
• Remove from heat.
• Place (cooled) mixture in blender or food processor and process until smooth using on/off turns.
• Heat skillet over medium-high heat and add chili/spice mixture and cook 5 minutes, stirring constantly.
• Remove from heat.
• Stir in sugar, salt, remaining 1 tablespoon vinegar and lemon juice.
• Put pork chops in marinating dish or zip-lock bag.
• Pour chili sauce over chops.
• Refrigerate marinated chops for up to 8 hours.
• Spray broiler rack with Pam or prepare grill (spray grill with Pam for easier clean up) for grilling chops.
• Remove pork chops from dish and prepare grill or preheat broiler.
• Spray broiler rack or grill with Pam.
• If grilling, grill for 5-10 minutes each side, basting with marinade.
• Time depends on degree of doneness desired and thickness of chops.
• If broiling, brush chops well with marinade.
• Broiler rack should be 6-inches below heat.
• Broil for 5-10 minutes per side (brush with marinade when turning chops) depending on degree of doneness and thickness of chops.

ANCHO PORK CHOPS AND PEPPERS

Steps:

• In a small bowl combine the ancho powder, cumin, granulated garlic, and 1/2 teaspoon salt.
• Rub the spice mixture onto both sides of the pork chops.
• Over medium-high temperature in a large nonstick skillet, heat 1 teaspoon oil, then brown the pork chops, 4 minutes per side or until done (depending on the thickness of the chops); remove meat from pan and set aside, keeping warm.
• Add the remaining 1 teaspoon oil and the butter to the skillet you cooked the pork in and allow them to melt together, then add the onion, bell peppers, sherry, and remaining 1/2 teaspoon salt, and sauté for 4 minutes or until cooked to desired texture.
• Add the minced garlic cloves and sauté 1 additional minute, then remove from heat and stir in the lime juice; season to taste with freshly ground pepper.
• Serve browned pork chops and sautéed peppers together - they go well with rice and beans.