| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Grains, Eggs | Mexican | Meats, Mexican | 6 | Servings |
INGREDIENTS
| 3 | lb | Boneless pork |
| 1/2 | Onion, sliced | |
| 2 | Cloves garlic, peeled | |
| 1 | T | Salt |
| 6 | T | Lard or the fat from the |
| broth | ||
| 1/2 | Onion, finely chopped | |
| 3 | Cloves garlic, peeled and | |
| chopped | ||
| 8 | Peppercorns | |
| 5 | Whole cloves | |
| 1 | 1/2 inch sti cinnamon | |
| 3 | T | Raisins |
| 2 | T | Almonds, blanched & slivered |
| 2 | T | Acitron or candied fruit |
| chopped | ||
| 2 | t | Salt |
| 1 1/4 | lb | Tomatoes, peeled and seeded |
| 1 1/4 | lb | Tomatoes, peeled and seeded |
| 1/4 | 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 | Bay leaves | |
| 2 1/2 | Sticks cinnamon | |
| 1/4 | t | Dried thyme |
| 3 | c | Reserved pork broth |
| Salt, to taste | ||
| 6 | Chiles poblanos, or bell | |
| peppers | ||
| Peanut oil – at least 3/4" | ||
| deep | ||
| 4 | Eggs, separated | |
| 1/4 | t | Salt |
| A little flour |
INSTRUCTIONS
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 alays 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 size--you 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 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. Reserve the fat. Melt the lard and cook the onion and garlic, without browning, until they are soft. continued in part 2
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Nutrition (calculated from recipe ingredients)
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Calories: 1325
Calories From Fat: 1043
Total Fat: 115.8g
Cholesterol: 280mg
Sodium: 5061.5mg
Potassium: 1568.7mg
Carbohydrates: 28.5g
Fiber: 9.1g
Sugar: 10.5g
Protein: 44.9g