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Chile Rellenos (Stuffed Chiles)

Author: chefs-mate Cooking Method: Boiling, Frying, Stewing Cuisine: Mexican Courses: Main Courses

Difficulty: Advanced

Servings: 6 Calories: 1853.7

Dietary:

G Gluten-free

Description

Chile Rellenos are a masterpiece of Mexican cuisine, offering a delightful contrast of textures and flavors. This dish features roasted poblano peppers, which are blistered and peeled to reveal their tender flesh, then stuffed with a hearty picadillo made from slow-simmered boneless pork, onions, garlic, and warm spices like cinnamon and cloves. The filling is enriched with crunchy slivered almonds, sweet raisins, and candied fruit, creating a complex savory-sweet profile. Each stuffed chile is dipped in a light, airy egg white batter and deep-fried until golden and crisp. Served swimming in a vibrant, freshly made tomato broth, these chiles are both comforting and elegant. Perfect for a festive dinner or a special family gathering, this recipe captures the authentic essence of traditional Mexican home cooking.

Directions

Prepare the pork filling: Cut boneless pork into large cubes. Place in a pot with sliced onion, chopped garlic, and salt. Cover with cold water and bring to a boil.
Reduce heat and simmer the pork until tender, about 40-45 minutes. Do not overcook. Let the meat cool in the broth.
Strain the meat, reserving the broth. Shred or chop the pork finely and set aside. Allow the broth to cool completely, then skim off the solidified fat and reserve both the fat and the broth.
In a skillet, melt the reserved lard. Cook finely chopped onion and garlic over medium heat until soft, but not browned.
Add the shredded pork to the skillet. Cook until it begins to brown. Crush peppercorns, cloves, cinnamon, and bay leaves roughly, then add them to the meat along with dried thyme.
Add raisins, slivered almonds, and candied fruit (acitrón) to the meat mixture. Cook for a few moments to toast the spices and nuts.
Mash peeled and seeded tomatoes slightly and add them to the skillet. Cook over high heat for about 10 minutes, stirring frequently to prevent sticking. The mixture should be almost dry. Season with salt to taste and set aside.
Prepare the tomato broth: Blend peeled and seeded tomatoes with their juice, onion, and garlic until smooth.
In a separate pot, melt lard and fry the tomato puree over high heat for 3 minutes, stirring constantly. Add remaining broth ingredients (including reserved pork broth) and cook for 5 minutes.
Reduce heat to medium and simmer the broth for 15 minutes until reduced and well-seasoned. Adjust salt. Keep warm.
Prepare the chiles: Roast poblano peppers over an open flame or under a broiler until the skin is blistered and charred. Place in a plastic bag or bowl covered with a plate to steam for 10 minutes.
Peel off the charred skin from the chiles. Make a slit down one side and carefully remove the seeds and ribs, keeping the stem intact if possible.
Stuff each peeled chile with the pork picadillo mixture. Close the slit and secure with toothpicks if necessary.
Prepare the batter: Separate 4 eggs. Beat the egg whites until stiff peaks form. Gently fold in the egg yolks and a pinch of salt until just combined.
Heat peanut oil in a deep fryer or heavy pot to 350°F (175°C). Ensure there is at least 3/4 inch of oil.
Dip each stuffed chile into the egg batter, ensuring it is fully coated. Immediately lower into the hot oil.
Fry the chiles until golden brown and puffy, turning once, about 2-3 minutes per side. Drain on paper towels.
Serve the fried chiles rellenos immediately, swimming in the warm tomato broth.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1853.7kcal

% Daily Value *
Total Fat 81.6g126%
Saturated Fat 27.4g137%
Cholesterol 272.4mg91%
Sodium 39282.7mg1637%
Total Carbohydrate 196.6g66%
Dietary Fiber 62.5g250%
Sugars 19.8g
Protein 131.8g264%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Chile Rellenos (Stuffed Chiles)