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Poblano Chiles Stuffed With Picadillo

Poblano Chiles Stuffed With Picadillo

Mike Gonzalez
This recipe adapted from Fridas Fiestas was served at the wedding of Frida Kahlo and Diego Rivera.
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Mexican
Servings 16 people
Calories 235 kcal


Poblano Chiles:

  • 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 cloves garlic chopped
  • 6 tbsp lard or oil
  • 1 small onion finely chopped
  • 2 zucchini finely chopped
  • 1 lb. tomatoes seeded, chopped
  • 1 cup cabbage shredded
  • ¾ cup blanched almonds chopped
  • ½ cup raisins

Tomato broth:

  • 3 tbsp olive oil
  • 1 onion thinly sliced
  • 2 carrots peeled and thinly sliced
  • 10 roma tomatoes charred, seeded, and chopped
  • ½ cup vinegar
  • 3 tbsp sugar
  • salt and pepper to taste
  • 2 tsp dried oregano
  • ½ cup queso cotijo cheese crumbled


Prepare chiles:

  • Char chiles on an open flame or under a broiler.
    16 poblano chiles
  • 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.

Prepare Picadillo:

  • Cook the pork with the onion halves, garlic and salt and pepper to taste for about twenty minutes. Drain off liquid and remove onion.
    3 lbs ground pork, 1 large white onion, 3 cloves garlic, salt and pepper, corn oil or lard
  • 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.
    6 tbsp lard or oil, 1 small onion, 2 zucchini, 1 lb. tomatoes, 1 cup cabbage, ¾ cup blanched almonds, 2 carrots, ½ cup raisins
  • Simmer for about twenty minutes until the mixture has thickened and the tomato is cooked through.

Stuff Chiles:

  • Stuff the chiles with the picadillo filling, then dust with flour.
    all-purpose 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.
    5 eggs
  • Dip the chiles into the batter and fry in very hot oil until golden. Drain on paper. Serve with tomato broth.*

Tomato Broth:

  • Heat the olive oil and sauté the onion and carrots until softened.
    3 tbsp olive oil, 1 onion
  • Add the tomatoes, vinegar, sugar, and salt and pepper to taste. Simmer for 10 minutes.
    10 roma tomatoes, ½ cup vinegar, 3 tbsp sugar
  • Stir in the oregano and continue to cook until the broth is flavorful and the tomatoes cooked through.
    2 tsp dried oregano
  • 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.
    ½ cup queso cotijo cheese
Keyword Poblanos