Side Pannel
Pork Chile Rellenos (Pork Stuffed Chiles) Pt 1
Pork Chile Rellenos (Pork Stuffed Chiles) Pt 1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese, Mexican
Ingredients List
- ---------------------------------PICADILLO---------------------------------
- 3 lb Boneless pork
- 1/2 Onion; sliced
- 2 Cloves garlic; peeled
- 1 tb Salt
- 6 tb Lard or the fat from the
- -broth
- 1/2 md Onion; finely chopped
- 3 Cloves garlic; peeled and
- -chopped
- 8 Peppercorns
- 5 Whole cloves
- 1 Stick cinnamon; (1/2 inch)
- 3 tb Raisins
- 2 tb Almonds; blanched & slivered
- 2 tb Acitron or candied fruit;
- -chopped
- 2 ts Salt
- 1 1/4 lb Tomatoes; peeled and seeded
- ---Tomato Broth---
- 1 1/4 lb Tomatoes; peeled and seeded
- 1/4 md Onion; roughly chopped
- 2 Cloves garlic; peeled and
- -chopped
- 1/4 c Lard or reserved fat from
- -the broth
- 4 Whole cloves
- 6 Peppercorns
- 2 sm Bay leaves
- 2 1/2 Sticks cinnamon
- 1/4 ts Dried thyme
- 3 c Reserved pork broth
- Salt; to taste
- ---The Chiles---
- 6 Chiles poblanos; or bell
- -peppers
- ---The Batter---
- Peanut oil - at least 3/4"
- -deep
- 4 Eggs; separated
- 1/4 ts Salt
- A little flour
Directions
This dish consists of large chiles or bell peppers stuffed with meat or
cheese, coated with a light batter, and fried. They are served in a light
tomato broth. There is always an exclamation of pleasure and surprise when
a cazuela of golden, puffy chiles rellenos sitting in their tomato broth is
presented at the table. If you have eaten those sad, flabby little things
that usually turn up in so-called Mexican restaurants in the United States
as authentic chiles rellenos, you have a great surprise in store. Here is
yet another prime example of the fine feeling the Mexicans have for texture
in their food: you bite through the slightly crisp, rich chile poblano to
experience the crunch of the almonds and little bits of crystallized fruits
in the pork filling. Then there is the savory broth to cut the richness of
the batter. Chiles poblanos are imported in great quantities to large
centers of Mexican population here in the States but very few find their
way to the East. (Maybe this was true in 1972 when this book was published,
but these days they are readily available here in Cambridge. To me, bell
peppers are no substitute.) I am afraid the bell pepper is about the only
suitable substitute for appearance and sizeyou can always spike them with
a little chile serrano. Assembling the chiles may seem like a long
laborious task, but it is no more complicated and time consuming than most
worthwhile dishes, and this dish is certainly worthwhile. Prepare the
picadillo: Cut the meat into large cubes. Put them into the pan 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 tenderabout 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. Reserve the
fat. Melt the lard 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:
Blend the tomatoes, with the juice extracted from their seeds, with the
onion and garlic until smooth. Melt the lard 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 somewhatbut still a broth rather than a thick sauce. Add salt
as necessary. Prepare the chiles: Put the chiles straight onto a fairly
high flame or under the broilernot into the ovenand let the skin
blister and burn. Turn the chiles from time to time so they do not get
overcooked or burn right through. Wrap the chiles in a damp cloth or
plastic bag and leave them for 20 minutes. The burned skin will then flake
off very easily and the flesh will become a little more cooked in the
steam. 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. (If the chiles are too picante, let them soak in
a mild vinegar and water
continued in part 2
cheese, coated with a light batter, and fried. They are served in a light
tomato broth. There is always an exclamation of pleasure and surprise when
a cazuela of golden, puffy chiles rellenos sitting in their tomato broth is
presented at the table. If you have eaten those sad, flabby little things
that usually turn up in so-called Mexican restaurants in the United States
as authentic chiles rellenos, you have a great surprise in store. Here is
yet another prime example of the fine feeling the Mexicans have for texture
in their food: you bite through the slightly crisp, rich chile poblano to
experience the crunch of the almonds and little bits of crystallized fruits
in the pork filling. Then there is the savory broth to cut the richness of
the batter. Chiles poblanos are imported in great quantities to large
centers of Mexican population here in the States but very few find their
way to the East. (Maybe this was true in 1972 when this book was published,
but these days they are readily available here in Cambridge. To me, bell
peppers are no substitute.) I am afraid the bell pepper is about the only
suitable substitute for appearance and sizeyou can always spike them with
a little chile serrano. Assembling the chiles may seem like a long
laborious task, but it is no more complicated and time consuming than most
worthwhile dishes, and this dish is certainly worthwhile. Prepare the
picadillo: Cut the meat into large cubes. Put them into the pan 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 tenderabout 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. Reserve the
fat. Melt the lard 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:
Blend the tomatoes, with the juice extracted from their seeds, with the
onion and garlic until smooth. Melt the lard 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 somewhatbut still a broth rather than a thick sauce. Add salt
as necessary. Prepare the chiles: Put the chiles straight onto a fairly
high flame or under the broilernot into the ovenand let the skin
blister and burn. Turn the chiles from time to time so they do not get
overcooked or burn right through. Wrap the chiles in a damp cloth or
plastic bag and leave them for 20 minutes. The burned skin will then flake
off very easily and the flesh will become a little more cooked in the
steam. 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. (If the chiles are too picante, let them soak in
a mild vinegar and water
continued in part 2
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