Chiles Rellenos

• 6 large Poblano chiles
• 2 pounds of pork loin roast
• 1 cup pork broth (made during preparation of the dish)
• 2 lbs Roma tomatoes
• 2 white onions
• 4 garlic cloves
• 3 large eggs
• 1/4 cup chopped raisins
• 1/4 cup coarsely chopped walnuts
• 1/2 cup chopped parsley
• 1/2 cup flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 2 tablespoons apple cider vinegar
• 4 cups cooking oil

1. PREPARE THE SALSA ROJA
2. (Prepare 2 batches of this salsa)
3. Add 1 pound of roughly chopped tomatoes, 1/2 of a white onion, 2 cloves of garlic, 1/2 teaspoon of salt and 1/4 cup of water to your blender.
4. Blend for 1 for 1 minute minute until smooth.
5. Heat 2 tablespoons of oil in a pan
6. Slowly pour the blended mixture into your pan with the hot oil
7. Simmer for about 10 minutes to cook and thicken it
8. PREPARE THE FILLING
9. In a pan, to 1 batch of salsa, add the following ingredients:
10. All of the chopped pork
11. -1/2 finely chopped onion
12. -1/2 cup chopped parsley
13. -1/4 cup coarsely chopped walnuts
14. -1/4 chopped raisins
15. -1/4 teaspoon ground cinnamon
16. -1/4 teaspoon ground clove
17. -2 tablespoons apple cider vinegar
18. -1 cup pork broth
19. Stir to mix all ingredients
20. Cook over low heat stirring occasionally for approximately 20 minutes until moist of the moisture has evaporated from the filling
21. PREPARE THE BATTER
22. Separate the whites and yolks from 3 eggs
23. Put the egg whites in a large mixing bowl
24. Whip the egg whites with an electric beater until the egg whites are fluffy and can coat the back of a spoon
25. Add 1 egg yolk to the whipped egg whites and whip until incorporated
26. Add another egg yolk and whip until incorporated
27. Add the 3rd egg yolk and whip until incorporated
28. The batter is ready when it is light, smooth and fluffy
29. BATTERING THE CHILES
30. Sprinkle flour on all sides of each stuffed chile
31. With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chile
32. FRYING THE CHILES
33. Preheat 4 cups oil to medium hot in a frying pan
34. Gently lower the battered chiles into the hot oil
35. Fry the chiles 1 or 2 at a time. Don't overcrowd them
36. When the bottom of the chile has turned golden brown turn the chile with 2 spatulas
37. Place the fried chiles on a plate covered in paper towels to remove excess oil

Leave a Reply