#pablanos

[nwalthall]

Poblanos 1

© 2022 ned walthall

[kimberly-pamperedchef]

Stuffed pablanos with ground turkey.... Proof that cooking light doesn't have to be boring. These are so flavorful and easy to make. #stuffedpeppers #pablanos #cookinglight #DINNER #YUMMY #food #healthyeating #easydinner #kimberlyskitchn #eatingwelleats #welleats #foodforfitness #eats #cookingwithkimberly (at Wilmington, North Carolina) https://www.instagram.com/p/BxM67e0hF5I/?utm_source=ig_tumblr_share&igshid=1anvlb4or9evz

[jimmylasalvia]

Today's #pepper harvest is the #pablanos! #garden #gardentherapy #homegrown

[martyhutton]

#bloodymary @kuprossacto #pablanos #brunch #sacramento (at Kupros)

[littlemargarineforerror]

Pork Chops with Chiles Rellenos and Ancho Sauce

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 orange juice 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:

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.

My Thoughts:

This recipe just missed it's mark. Not many times have I been able to say that from recipes rated by Bon Appétit, but this time it just didn't work. The pork chops are made american style: bland. The recipe clearly says to just put oil on them and grill, but that doesn't fly in my house. Topping it with a sauce still wouldn't work considering the sauce was just ... not suitable. It was too tangy. It tasted like oranges and tomatoes... (Would you look, the two main ingredients in it are orange juice and tomato paste!) The Chiles Rellenos, although had nothing to do with the flavor of the pork chops, tasted amazing. We ate every bite. If you want to make pork chops and Chiles Rellenos together, I would make these chiles while you marinate the pork chops in vinegar, oil, adobo seasoning, and oregano. If you're adventurous, add some hot sauce! That's what we ended up doing. It tasted MUCH better than the bland pork chops with orange sauce... Serve yours up with a good chipotle barbecue sauce and you will be good to go! So, over all: nay to the pork chops and sauce, yay to the chiles.