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Pulled Pork Chiles Rellenos

4 large Poblano chiles
3⁄4 lb. smoked pulled pork
1 4 oz. can diced green chiles 
1 1⁄4 cups cooking olive oil
1⁄2 red onion, diced
1⁄2 cup Monterrey jack cheese, grated
Salt and freshly ground black pepper
1 cup flour
3 eggs
1/2 cup home made red chile sauce

Place a rack about 4 inches from the broiler element and preheat. Lay chiles on a baking sheet in a single layer and broil, turning once, until they just begin to blacken and blister, about 5-7 minutes on each side. Put the chiles in either a closed paper bag or to a large bowl and cover tightly with plastic wrap. Let the chiles steam for 20 minutes or so. Peel off and discard the charred skin from of chiles, leaving the stem attached. Using a small knife, make a 2"long lengthwise slit near the top of each chile to form a pocket, and carefully remove the seeds without making the slit any longer. Set the chiles aside and allow them to cool. 

Add the chopped onion and a little oil to a medium skillet over medium heat and sauté until softened, but do not caramelize.  Add in the chopped green chiles, and after mixing with the onions add in the pulled pork and enough liquid to make a moist filling.  Heat until well-combined, stirring occasionally. Transfer the filling to a large bowl. Let it cool slightly, and then add in the cheese, season with salt and pepper to taste, and stir to combine.

Stuff each chile with the mixture. Set chiles aside.  Put flour into a wide, shallow dish, and put the eggs into a large bowl and beat until well blended. Heat the remaining oil in a large nonstick skillet over medium-high heat.

Two at a time, dredge the chiles in flour, shaking off excess, then dredge in egg mixture, then back in flour and transfer to skillet. Fry chiles until golden brown on all sides, about 8 minutes total. Transfer chiles to a paper towel–lined plate to let drain.

Sprinkle with salt. Serve immediately, topped with red chile sauce and shredded cheese.


Red Chile Sauce

6 dried  Ancho chiles
15 dried mild red New Mexico chiles
2 to 4 tomatillos, depending on size
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon lard or bacon fat 

Remove stems and seeds from the dried chiles. Rinse in cold water. Place chiles in a saucepan and cover generously with water. Bring pan to boil, remove from heat, cover and let stand about 30 minutes or until the chiles are tender. Meanwhile, place the husked tomatillos in a small saucepan with just enough water to cover. Bring to boil, reduce heat, cover and simmer gently for 5 to 10 minutes or until very tender.
Place the chiles with the tomatillos in a blender, along with about a cup of the water the tomatillos were simmered in. Blend until pureed. Process the chili sauce through a china cap or food mill to remove any seeds and skin. Return to saucepan at a low simmer, and add the remainder of the ingredients.

You can use this as the basis for chile con carne, enchiladas, tamales, menudo, posole or chilaquiles. Double or triple the quantities, depending on how much you need. Add chicken broth or water to get the desired consistency if sauce is too thick.

Author: admin -  Date: 26 Oct 2014 08:20
Category: recipes -  Visits: 732

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Green Sauce

Green Sauce

3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream

Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.

Makes 4 to 5 cups

Author: admin -  Date: 26 Oct 2014 08:23
Category: recipes -  Visits: 659

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