pork-chops-with-chiles-rellenos-and-ancho-sauce-354299.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Dairy",
        "Pork",
        "Potato",
        "Vegetable",
        "Marinate",
        "Fourth of July",
        "High Fiber",
        "Father's Day",
        "Backyard BBQ",
        "Dinner",
        "Cheddar",
        "Meat",
        "Pork Chop",
        "Root Vegetable",
        "Grill",
        "Grill/Barbecue",
        "Party",
        "Chile Pepper",
        "Poblano",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Pork Chops with Chiles Rellenos and Ancho Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/pork-chops-with-chiles-rellenos-and-ancho-sauce-354299"
}