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