Delicious Recipes from Tampico

Ingredients

• 6 large fresh poblano chiles, stemmed
• 1 teaspoon cumin seeds
• 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups)
• 1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
• 1 tablespoon chopped fresh oregano plus oregano leaves for garnish
• 1 cup low-salt chicken broth
• 1/2 cup Tampico Citrus Punch
• 5 teaspoons ancho chile powder, divided
• 1 tablespoon honey
• 1 tablespoon Italian double-concentrated tomato paste
• 1 cinnamon stick
• 1 garlic clove, pressed
• 1 tablespoon coarse kosher salt
• 6 1-inch-thick pork loin chops on bone, frenched
• Olive oil

Preparation

1. Char chiles over gas flame or in broiler until blackened all over.
2. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes.
3. Peel, leaving stem intact (do not tear flesh of chiles).
4. Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds.
5. Toast cumin seeds in small skillet over medium- high heat until slightly darkened and aromatic, 1 to 2 minutes.
6. Set chiles and cumin aside.
7. Line rimless baking sheet with foil.
8. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes.
9. Drain. Transfer potatoes to medium bowl; cool.
10. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly.
11. Season to taste with salt and pepper.
12. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each.
13. Place stuffed chiles on prepared sheet.
14. DO AHEAD: Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.
15. Mix 3 teaspoons chile powder and 1 table spoon coarse salt in small bowl.
16. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
17. Prepare barbecue (medium heat).
18. Brush pork with oil.
19. Place pork chops on 1 side of grill.
20. Transfer chiles on foil to opposite side of grill.
21. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate 10 minutes.
22. Grill chiles until cheese melts, about 15 minutes.
23. Rewarm sauce.
24. Place 1 pork chop and 1 chile on each plate.
25. Drizzle sauce over, sprinkle with oregano leaves, and serve.
26. Combine broth, Tampico Citrus Punch, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan.
27. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes.