Chile Rellenos de Puerco Recipe

2      Reviews by:    Diane Jones   Chile Rellenos de Puerco Recipe uses pork loin, onion, poblano chiles, raisins, walnuts, parsley, cinnamon, cloves, vinegar, broth, eggs, flour, and oil in creating this excellent chile rellenos recipe. Food Category:    Pork Cuisine Origin:    Mexican    Servings:6 Nutrition facts:403 calories18.5 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   30 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 2 lb. pork loin
• 1 white onion, finely chopped
• 6 large poblano chiles
• 1/4 cup chopped raisins
• 1/4 cup coarsely chopped walnuts
• 1/2 cup chopped parsley
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 2 tablespoons apple cider vinegar
• 1 cup pork broth made from cooking pork
• 3 eggs
• 1/2 cup flour
• 4 cups vegetable oil

DIRECTIONS

• Note: search recipes for Salsa Roja Recipe. Prepare one recipe of Salsa Roja. Cut the pork into 1" to 1 1/2" cubes Put the pork in a large pot. Add 1/4th of a white onion. Add water to just cover the pork. Bring the pork to a boil and reduce to a simmer and cook for 35 minutes. When the pork is cooked remove from the water and reserve. Continue simmering the pork broth until it has reduced down to 1 to 1 ¼ cups of liquid, about 10 more minutes.
• Prepare chiles by holding over an open flame on a gas stove or placing under broiler of a stove. Turn chiles to char all sides. Once charred, place chiles into a plastic bag and seal for 10 minutes. After 10 minutes, use finger tips to gently slip outer charred skin from the chilies. Gently make a slit into the meat of the chile and cut the chile from top to bottom leaving about 1 inch at both ends in tact. Lay the chilies aside until they are to be stuffed.
• Place all of the pork into a large sauce pan. Add 1/2 an onion, raisins, walnuts, parsley, cinnamon, clove, vinegar, pork broth and one batch of salsa roja. Cook over low heat until most of the moisture has evaporated. Separate the whites from the yolks of the eggs. Place the whites into a large bowl and whip with an electric mixer until the whites are fluffy and can coat the back of a spoon. Add yolks individually and whip into whites.
• Gently stuff each chile with filling and secure with toothpick is needed. Sprinkle flour on all sides of each stuffed chile. With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chile. Heat 4 cups oil to medium-hot in a frying pan. Gently lower the battered chiles into the hot oil. Fry the chiles 1 or 2 at a time. Don't overcrowd them. When the bottom of the chile has turned golden brown turn the chile with 2 spatulas. Place the fried chiles on a plate covered in paper towels to remove excess oil. 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.

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