Chile Rellenos
From jimrug1 16 years agoIngredients
- 3 lbs boneless pork ( I usually use a bone in shoulder) shopping list
- or 1 whole large chicken. shopping list
- ½ Onion; sliced shopping list
- 2 cloves Garlic; peeled shopping list
- 1 Tbl salt shopping list
- *********************** shopping list
- PICADILLO shopping list
- 6 Tbls lard or canola oil shopping list
- 1/2 medium Onion; finely chopped shopping list
- 3 cloves garlic; peeled and chopped shopping list
- 8 peppercorns shopping list
- 5 whole cloves shopping list
- 1 stick Cinnamon; (Approx 1 inch) shopping list
- 3 Tbls golden raisins shopping list
- 2 Tbls slivered Amonds; blanched shopping list
- 2 Tbls Acitron or Candied Fruit; chopped shopping list
- 2 Tsp salt shopping list
- 1 1/4 lbs Tomatoes; peeled and seeded shopping list
- ****************************** shopping list
- tomato broth shopping list
- 1 1/4 lbs Tomatoes; peeled and seeded shopping list
- 1/4 medium Onion; roughly chopped shopping list
- 2 cloves Garlic; peeled and chopped shopping list
- 1/4 cup lard or canola oil shopping list
- 4 whole cloves shopping list
- 6 peppercorns shopping list
- 2 small bay leaves shopping list
- 21/2 sticks cinnamon shopping list
- 1/4 Tsp dried thyme shopping list
- 3 cups reserved pork broth shopping list
- salt to taste - shopping list
- *************************** shopping list
- CHILES shopping list
- 6 - 8 Medium - Large Poblanos Or New Mexico Green Chiles roasted and peeled shopping list
- ***************************** shopping list
- BATTER shopping list
- peanut oil - at least 3/4" deep shopping list
- 4 Eggs; separated shopping list
- 1/4 Tsp salt shopping list
- A little flour shopping list
How to make it
- 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.
- *****************************
- 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.
- *****************************
- 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.
- *******************************
- 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.
- *******************************
- 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.
- ***************************
- 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.
The Rating
Reviewed by 7 people-
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! ~Vickielunasea in Orlando loved it -
My favorite! And you are right about the restaurant things. A 5 from me!
tippystclair in North Hollywood loved it -
Wow! These look great! I can't wait to try this recipe.
jencathen in loved it
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