Recipe

Chile Rellenos Recipe

	Jimrug1 / All my dishes 3 months, 1 week ago If your idea of Chile Rellenos comes from those flabby little things you order in so called Mexican restaraunts billed as authentic , you are in for a real treat. I have been making this recipe twice a year for almost ten years now and no one ever... More Prep:120m Cook:120m Servings:6	Jimrug1
	mexican colorful chiles pork rellenos

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lunasea

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Ingredients

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

½ Onion; sliced

2 cloves Garlic; peeled

1 tablespoon Salt

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 Amonds; blanched & slivered

2 Tbls Acitron or candied fruit; chopped

2 Tsp Salt

1 1/4 pounds Tomatoes; peeled and seeded

TOMATO BROTH

1 1/4 pounds 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 cup reserved Pork Broth

Salt; to taste -

CHILES

6 - 8 Medium - Large Poblanos Or New Mexico Green Chiles Roasted and Peeled

BATTER

Peanut oil - at least 3/4" deep

4 Eggs; separated

1/4 teaspoon Salt

A little flour

Directions

PICADILLO:

Cut the meat into large cubes. Put them into stockpot with the Onion, Garlic, and Salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool off in the broth. 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.

Melt the lard or oil and cook the Onion and Garlic, without browning, until they are soft. Add the meat and let it cook until it begins to brown. Crush the spices roughly and add them, with 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 gold 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 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 3 months, 1 week 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 2 months, 2 weeks ago said:
My favorite! And you are right about the restaurant things. A 5 from me!

sweetwords 1 month, 1 week 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 month ago said:
Wow! These look great! I can't wait to try this recipe.

greekgirrrl 3 weeks ago said:
How did I miss this!!?? LOVE IT!!

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