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Chiles Rellenos

By Douglas Cullen


San Miguel de Allende, GJ, MX

 San Miguel de Allende, GJ

Recipe Level

Prep Time

30 Mins

Cook Time

120 Mins




About Recipe

Poblano chiles stuffed with a savory pork filling.


6 large Poblano chiles

2 pounds of pork loin roast

1 cup pork broth

2 lbs Roma tomatoes

2 white onions

4 garlic cloves

3 large eggs

1/4 cup chopped raisins

1/4 cup coarsely chopped walnuts

1/2 cup chopped parsley

1/2 cup flour

1 teaspoon ground cinnamon

1/4 teaspoon ground clove

2 tablespoons apple cider vinegar

4 cups cooking oil

Cooking Procedure


n n PREP THE POBLANO CHILESn n Follow these instructions to prep the Poblano chiles for use in the recipen n PREPARE THE PORKn n Cut the pork into 1" to 1 1/2" cubesn n Put the pork in a large potn n Add 1/4 of a white onionn n Add just enough water to the pot to cover the porkn n Bring the pork to a boil and reduce to a simmer and cook for 35 minutesn n When the pork is cooked remove from the water and reserven n Continue simmering the pork broth until it has reduced down to 1 to 1 1/4 cups of liquid, about 10 more minutesn n PREPARE THE SALSA ROJAn n (Prepare 2 batches of this salsa)n n Add 1 pound of roughly chopped tomatoes, 1/2 of a white onion, 2 cloves of garlic, 1/2 teaspoon of salt and 1/4 cup of water to your blender.n n Blend for 1 for 1 minute minute until smooth.n n Heat 2 tablespoons of oil in a pann n Slowly pour the blended mixture into your pan with the hot oiln n Simmer for about 10 minutes to cook and thicken itn n PREPARE THE FILLINGn n In a pan, to 1 batch of salsa, add the following ingredients:n n All of the chopped porkn n -1/2 finely chopped onionn n -1/2 cup chopped parsleyn n -1/4 cup coarsely chopped walnutsn n -1/4 chopped raisinsn n -1/4 teaspoon ground cinnamonn n -1/4 teaspoon ground cloven n -2 tablespoons apple cider vinegarn n -1 cup pork brothn n Stir to mix all ingredientsn n Cook over low heat stirring occasionally for approximately 20 minutes until moist of the moisture has evaporated from the fillingn n PREPARE THE BATTERn n Separate the whites and yolks from 3 eggsn n Put the egg whites in a large mixing bowln n Whip the egg whites with an electric beater until the egg whites are fluffy and can coat the back of a spoonn n Add 1 egg yolk to the whipped egg whites and whip until incorporatedn n Add another egg yolk and whip until incorporatedn n Add the 3rd egg yolk and whip until incorporatedn n The batter is ready when it is light, smooth and fluffyn n BATTERING THE CHILESn n Sprinkle flour on all sides of each stuffed chilen n With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chilen n FRYING THE CHILESn n Preheat 4 cups oil to medium hot in a frying pann n Gently lower the battered chiles into the hot oiln n Fry the chiles 1 or 2 at a time. Don't overcrowd themn n When the bottom of the chile has turned golden brown turn the chile with 2 spatulasn n Place the fried chiles on a plate covered in paper towels to remove excess oiln n SERVING THE CHILES RELLENOSn n To serve, spoon some salsa onto a plate, place the chile relleno in the middle of the salsa and then spoon a little more salsa over the chile.nn


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