• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.

• 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

Click Here For Step-By-Step Instructions