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Delicious Recipes from Tampico

Pork Chops with Chiles Rellenos and Tampico Citrus Ancho Sauce

Submitted: 8 years ago by Tampico

More Citrus Punch Recipes:

Pork Chops with Chiles Rellenos and Tampico Citrus Ancho Sauce
Citrus Dream Smoothie
Citrus Crumb Cake


  • 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


  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.