Poblano Chiles Stuffed With Picadillo is a Mexican recipe with a spiced meat filling made with fruit and usually nuts. It can be used for chile rellenos, empanadas, and other specialty Mexican dishes.
Poblano Chiles Stuffed With Picadillo
- 16 poblano chiles roasted, seeded, and deveined
- all-purpose flour
- 5 eggs separated
- corn oil or lard
- 3 lbs. ground pork
- 1 large white onion halved
- 3 garlic cloves chopped
- 6 Tablespoons lard or oil
- 1 small onion finely chopped
- 2 zucchini finely chopped
- 1 lb. tomatoes seeded, chopped
- 1 cup cabbage shredded
- 3/4 cup blanched almonds chopped
- 1/2 cup raisins
- 3 tablespoons olive oil
- 1 onion thinly sliced
- 2 carrots peeled and thinly sliced
- 10 roma tomatoes charred, seeded, and chopped
- 1/2 cup vinegar
- 3 tablespoons sugar
- salt and pepper
- 2 teaspoons dried oregano
- 1/2 cup queso cotijo cheese crumbled
- Char chiles on an open flame or under a broiler.
- Place in a plastic bag, seal and let chiles steam for about 10 – 15 minutes. Remove chiles from bag, carefully peel off skin using the back of a spoon. Avoid running under water to remove the skins as you will also remove the nice tasty charred bits.
- Make a lengthwise slit in the chile, remove the seed cluster with a knife being careful to leave the stem intact. Clean out the seeds and membrane, place the prepared poblanos on a cookie sheet, and place in the freezer while making the filling. They are easier to fill and batter when cold.
- Cook the pork with the onion halves, garlic and salt and pepper to taste for about twenty minutes. Drain off liquid and remove onion.
- Heat the oil or lard in another saute pan. Add the onion, carrots, and zucchini and cook until onion is transparent. Add the tomato, cabbage, almonds, raisins and pork. season with salt and pepper to taste.
- Simmer for about twenty minutes until the mixture has thickened and the tomato is cooked through.
- Stuff the chiles with the picadillo filling, then dust with flour.
- Beat the 5 egg whites until stiff. Beat the yolks lightly with a pinch of salt and gently fold into the whites to make a batter.
- Dip the chiles into the batter and fry in very hot oil until golden. Drain on paper. Serve with tomato broth.*
- Heat the olive oil and sauté the onion and carrots until softened.
- Add the tomatoes, vinegar, sugar, and salt and pepper to taste. Simmer for 10 minutes.
- Stir in the oregano and continue to cook until the broth is flavorful and the tomatoes cooked through.
- Ladle broth onto a plate and place the chile on top.
- Garnish with a sprinkle of Mexican queso cotijo cheese or parmesan as a substitute.
More About the Poblano
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (“wide”). Stuffed fresh and roasted it is popular in chiles rellenos poblanos.
While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
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