Recipe

Chile Rellenos Recipe

	Jimrug1 / All my dishes 1 year, 8 months ago If your idea of Chile Rellenos comes from those flabby little things you order in American/Mexican restaraunts and billed as authentic , you are in for a real treat. I do this recipe in the fall when the Poblanos are in season. It may seem that ... More Prep:120m Cook:120m Servings:6	Jimrug1
	mexican colorful chiles pork rellenos

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Fans

lunasea

greekgirrr

hellcatzac

tilgidh

tippystcla

jencathen

trigger

Ingredients

3 lbs Boneless pork ( I usually use a bone in shoulder)

or 1 whole large Chicken.

½ Onion; sliced

2 cloves Garlic; peeled

1 Tbl Salt

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PICADILLO

6 Tbls Lard or Canola Oil

1/2 medium Onion; finely chopped

3 Cloves garlic; peeled and chopped

8 Peppercorns

5 whole Cloves

1 stick Cinnamon; (Approx 1 inch)

3 Tbls Golden Raisins

2 Tbls slivered Amonds; blanched

2 Tbls Acitron or Candied Fruit; chopped

2 Tsp Salt

1 1/4 lbs Tomatoes; peeled and seeded

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TOMATO BROTH

1 1/4 lbs Tomatoes; peeled and seeded

1/4 medium Onion; roughly chopped

2 cloves Garlic; peeled and chopped

1/4 cup Lard or Canola Oil

4 whole Cloves

6 Peppercorns

2 small Bay leaves

21/2 sticks Cinnamon

1/4 Tsp dried Thyme

3 cups reserved Pork Broth

Salt to taste -

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CHILES

6 - 8 Medium - Large Poblanos Or New Mexico Green Chiles roasted and peeled

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BATTER

Peanut Oil - at least 3/4" deep

4 Eggs; separated

1/4 Tsp Salt

A little flour

Directions

PICADILLO:

Cut the Pork into large cubes. Put them and the bone into stockpot with the Onion, Garlic, and Salt and cover with cold water. Bring the meat to a boil, lower the flame and simmer until just tender--about 40 to 45 minutes. Do not overcook. Let cool 30 mins. . Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. If using Chicken, cook the same way, let cool remove meat from bones and shred.

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Melt the Lard or Oil and cook the Onion and Garlic, without browning, until soft. Add the meat and let it cook until it begins to brown. Crush the Spices roughly and add them and the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer. Mash the Tomatoes a little and add them to the mixture in the pan. Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry.

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PREPARE THE TOMATO BROTH:

In a blender, puree the Tomatoes, with the juice extracted from their seeds, with the Onion and Garlic until smooth.

Melt the Lard or Oil and fry the Tomato Puree over a high flame for about 3 minutes, stirring to prevent sticking.

Add the rest of the ingredients and cook them over a high flame for about 5 minutes, stirring.

Add the Pork Broth and continue cooking the broth over a medium flame for about 15 minutes. By that time it will be well seasoned and reduced somewhat--but still a broth rather than a thick sauce.

Add salt as necessary.

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CHILES:

Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (It makes a nice dipping handle) Rinse the chiles and pat them dry.

Stuff the chiles until they are well filled out. Set them aside on paper toweling while you make the batter.

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BATTER:

Heat the oil in a large heavy skillet until it starts to smoke. Meanwhile, beat the egg whites until they are stiff, but not too dry. Add the salt and egg yolks one by one, beating well after each addition.

Pat the Chiles completely dry (or the batter will not adhere) and sprinkle them lightly with flour. Dip them into the batter.

Fry the chiles in the hot fat, turning them from time to time, until they are an even golden brown all over. Drain the chiles on the paper toweling and place them in the tomato broth (it should come about halfway up the chiles) to heat through over a low flame. Serve immediately.

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To Freeze: Place Uncooked, Unbattered Stuffed Chiles on a sheet pan and freeze until solid. Then vacuum pack or put in Ziploc Freezer bags. Freeze Tomato Broth separately in Freezer bags.

Thaw Chiles completely, and bring to room temp. Dredge in flour, batter and cook as above.

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Comments

lunasea 1 year, 8 months ago said:
Wow! These are the most kicked up chile rellenos I have ever heard of it, Jim. Wow...I am speechless and that's saying something. You get a high 5 from me - no doubt these babies rock.

I'm saving to try...thanks! ~Vickie

tippystclair 1 year, 7 months ago said:
My favorite! And you are right about the restaurant things. A 5 from me!

sweetwords 1 year, 6 months ago said:
This is amazing! I've never even tried the restaraunt ones, just the wimpy ones in the can. Thanks for a great post.

jencathen 1 year, 5 months ago said:
Wow! These look great! I can't wait to try this recipe.

greekgirrrl 1 year, 5 months ago said:
How did I miss this!!?? LOVE IT!!

tilgidh 1 year, 3 months ago said:
This is some recipe. I will be keeping this one and trying it soon. Peppers are not quite there yet this season where I live. They are too small in stores. But now that the tropical storm has brought rain it shouldn't be too long at the local farms.

Thank you very much for sharing. *5* plus

Tilgidh

trigger 1 year ago said:
Nice recipe Jim

keni 10 months ago said:
Mmmmmmmmmmmmm oh my....from the bottom up! :) Sounds wonderful, Jim, thank you for including this.

bondc 9 months, 4 weeks ago said:
I have a Oaxacan picadillo recipe that's very similar, but it has chipotles in adobo, and no candied fruit. If there were a single poblano to be found in town, I'd do these this weekend.

conner909 9 months, 3 weeks ago said:
My favorite Mexican dish is chile rellenos and this looks fabulous! I have made them several times using fresh chiles but only stuffing with jack cheese. I love the flavor of the peppers, so don't like a thick breading. It's almost impossible to find a good chile relleno in a restaurant! Am copying and pasting to Word, 'cause I don't want to lose all your hard work!

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