These classic Chile Rellenos offer a spectacular combination of textures and flavors. Large poblano peppers are slit and filled with a hearty picadillo of boneless pork, raisins, almonds, and candied fruit, creating a sweet-and-savory contrast. The stuffed chiles are lightly battered in egg white and fried until golden and crisp, then nestled in a fragrant tomato broth infused with cinnamon and cloves. This dish is a celebration of Mexican culinary tradition, perfect for festive dinners or special occasions. The rich, puffy peppers balance the light, aromatic sauce, delivering a satisfying and complex eating experience that feels both comforting and elegant.
Chile Rellenos (Stuffed Chiles)
Description
These classic Chile Rellenos offer a spectacular combination of textures and flavors. Large poblano peppers are slit and filled with a hearty picadillo of boneless pork, raisins, almonds, and candied fruit, creating a sweet-and-savory contrast. The stuffed chiles are lightly battered in egg white and fried until golden and crisp, then nestled in a fragrant tomato broth infused with cinnamon and cloves. This dish is a celebration of Mexican culinary tradition, perfect for festive dinners or special occasions. The rich, puffy peppers balance the light, aromatic sauce, delivering a satisfying and complex eating experience that feels both comforting and elegant.Ingredients
Directions
-
Cut the boneless pork into large cubes. Place in a pot with the sliced onion, 2 peeled garlic cloves, and 1 tablespoon salt. Cover with cold water, bring to a boil, then reduce heat and simmer for 40-45 minutes until tender.
-
Remove pork from the broth. Let it cool slightly, then shred or chop it finely. Strain the broth, let it cool, and skim off the fat. Reserve both the shredded pork and the broth.
-
Melt lard in a skillet. Cook the finely chopped onion and 3 chopped garlic cloves until soft but not browned. Add the shredded pork and cook until it begins to brown.
-
Crush the peppercorns, cloves, and cinnamon stick roughly. Add them to the pork mixture along with the raisins, almonds, and acitrón. Cook for a few minutes to blend flavors.
-
Mash the 1 1/4 pounds of peeled and seeded tomatoes. Add them to the pork mixture. Cook over high heat for about 10 minutes, stirring frequently, until the mixture is almost dry. Set aside to cool.
-
To make the broth, blend the reserved tomatoes (if any left) or use fresh tomatoes, onion, and garlic until smooth. Melt lard in a saucepan and fry the tomato puree for 3 minutes.
-
Add the reserved pork broth, spices, and salt to the tomato puree. Simmer for 15 minutes over medium heat. Adjust seasoning with salt. Keep warm.
-
Slit the poblano peppers lengthwise, remove seeds, and stuff with the cooled pork picadillo. Secure with toothpicks if necessary.
-
Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form. Dip stuffed chiles into the egg whites, coating evenly.
-
Heat peanut oil in a deep skillet. Fry the battered chiles until golden and crisp on both sides. Drain on paper towels.
-
Arrange fried chiles in a serving dish. Ladle the hot tomato broth over them. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1853.7kcal
- % Daily Value *
- Total Fat 81.6g126%
- Saturated Fat 27.4g137%
- Cholesterol 272.4mg91%
- Sodium 1232.9mg52%
- 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.
