Pork Chops with Chiles Rellenos and Ancho Sauce

Ingredients

• 1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
• 1 cinnamon stick
• 1 cup low salt chicken broth
• 1 garlic clove, pressed
• 1 tablespoon chopped fresh oregano plus oregano leaves for garnish
• 1 tablespoon coarse kosher salt
• 1 tablespoon honey
• 1 tablespoon Italian double concentrated tomato paste***
• 1 teaspoon cumin seeds
• 1/2 cup orange juice
• 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3 inch cubes (about 2 1/2 cups)
• 5 teaspoons ancho chile powder,** divided
• 6 1 inch thick pork loin chops on bone, frenched
• 6 large fresh poblano chiles,* stemmed
• Olive oil

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