This ancho chili sauce was a great little meal with the star being this sweet and earthy sauce which worked beautifully over both pork chops and grilled salmon.
First let’s talk about that relleno. An idea so simple that when I looked at the photo in Bon Appetit I said “why didn’t I think of that”? A poblano pepper stuffed with cheddar cheese smashed potatoes. Ridiculously simple and a great idea.
Let’s get started.
For the poblano peppers: Grill or broil the peppers until charred. Place in a plastic bag for about ten minutes. Remove and peel the peppers. Meanwhile boil some new little red potatoes until tender. Smash them with a drizzle of cream, salt and pepper and lots of grated cheddar cheese. Make a slit in the chilis and oh so gently stuff the peppers with the potatoes.
For the Ancho Chili Sauce: In a saucepan add 1/2 cup of orange juice, 1 cup of chicken broth, 5 teaspoons of good quality ancho chili powder, 1/2 teaspoon of cinnamon and a drizzle of honey. Simmer for about 15 minutes or until the sauce is thickened and cooked down a bit to intensify flavor. Slather over your grilled pork chops.
For the Pork Chops: I have cooked up my fair share of dry chewy pork chops in my lifetime. Frustrating. I finally found that a thin cut center loin chop has been my “pork chops for dummies” savior. About two minutes per side on the grill and voila….a thin piece of meat full of juicy flavor. It’s a relief to no longer shy away from pork chop dishes.
For the corn on the cob: In a casserole pan pour one can of coconut milk. Add salt and pepper and a good sprinkling of ancho chili powder. Add the fresh corn and marinate for at least six hours, turning once every hour to coat the corn. Roast in the oven for 30 minutes.
The ancho chili sauce turned out to be a delicious compliment for the pork chop. The cheddar cheese potato chili relleno was a natural combination of yumminess. I’m a purist when it comes to fresh corn on the cob. Even though this was delicious, I found myself wishing for the simple cob slathered in butter, salt and pepper.
The leftover ancho sauce worked just as well the next evening over grilled salmon. Served along side bruschetta, a fresh vinaigrette drenched tossed salad and no-frills corn on the cob.
Ancho Chili Sauce Over Grilled Meats…It’s What’s For Dinner.
On this day..
- Pesce Fresco Restaurant - 2009