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Wednesday, May 16, 2012

Pulled Pork Chiles Rellenos with Red Chile Sauce

4 large Poblano chiles
3⁄4 lb. smoked pulled pork
1 4 oz. can diced green chiles
1 1⁄4 cups cooking olive oil
1⁄2 red onion, diced
1⁄2 cup Monterrey jack cheese, grated
Salt and freshly ground black pepper
1 cup flour
3 eggs
1/2 cup home made red chile sauce, recipe here

Place a rack about 4 inches from the broiler element and preheat. Lay chiles on a baking sheet in a single layer and broil, turning once, until they just begin to blacken and blister, about 5-7 minutes on each side. Put the chiles in either a closed paper bag or to a large bowl and cover tightly with plastic wrap. Let the chiles steam for 20 minutes or so. Peel off and discard the charred skin from of chiles, leaving the stem attached. Using a small knife, make a 2"long lengthwise slit near the top of each chile to form a pocket, and carefully remove the seeds without making the slit any longer. Set the chiles aside and allow them to cool.

Add the chopped onion and a little oil to a medium skillet over medium heat and sauté until softened, but do not caramelize.  Add in the chopped green chiles, and after mixing with the onions add in the pulled pork and enough liquid to make a moist filling.  Heat until well-combined, stirring occasionally. Transfer the filling to a large bowl. Let it cool slightly, and then add in the cheese, season with salt and pepper to taste, and stir to combine.

Stuff each chile with the mixture. Set chiles aside.  Put flour into a wide, shallow dish, and put the eggs into a large bowl and beat until well blended. Heat the remaining oil in a large nonstick skillet over medium-high heat.

Two at a time, dredge the chiles in flour, shaking off excess, then dredge in egg mixture, then back in flour and transfer to skillet. Fry chiles until golden brown on all sides, about 8 minutes total. Transfer chiles to a paper towel–lined plate to let drain.

Sprinkle with salt. Serve immediately, topped with red chile sauce and shredded cheese.


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