• Chile Rellenos (Stuffed Chiles) Pt 1

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    • 3 lb Boneless pork
    • 1/2 x Onion, sliced
    • 2 x Cloves garlic, peeled
    • 1 Tbsp. Salt
    • 6 Tbsp. Lard or possibly the fat from the broth
    • 1/2 med Onion, finely minced
    • 3 x Cloves garlic, peeled and minced
    • 8 x Peppercorns
    • 5 whl cloves
    • 1 x 1/2 inch sti cinnamon
    • 3 Tbsp. Raisins
    • 2 Tbsp. Almonds, blanched & slivered
    • 2 Tbsp. Acitron or possibly candied fruit, minced
    • 2 tsp Salt
    • 1 1/4 lb Tomatoes, peeled and seeded
    • 1 1/4 lb Tomatoes, peeled and seeded
    • 1/4 med Onion, roughly minced
    • 2 x Cloves garlic, peeled and minced the broth
    • 4 whl cloves
    • 6 x Peppercorns
    • 2 sm Bay leaves
    • 2 1/2 stk cinnamon
    • 1/4 tsp Dry thyme
    • 3 c. Reserved pork broth Salt, to taste
    • 6 x Chiles poblanos, or possibly bell peppers Peanut oil - at least 3/4" deep
    • 4 x Large eggs, separated
    • 1/4 tsp Salt A little flour


    1. This dish consists of large chiles or possibly bell peppers stuffed with meat or possibly cheese, coated with a light batter, and fried. They are served in a light tomato broth.
    2. There is alays an exclamation of pleasure and surprise when a cazuela of golden brown, puffy chiles rellenos sitting in their tomato broth is presented at the table. If you have eaten those sad, flabby little things which usually turn up in so-called Mexican restaurants in the United States as authentic chiles rellenos, you have a great surprise in store. Here is yet another prime example of the fine feeling the Mexicans have for texture in their food: you bite through the slightly crisp, rich chile poblano to experience the crunch of the almonds and little bits of crystallized fruits in the pork filling. Then there is the savory broth to cut the richness of the batter.
    3. Chiles poblanos are imported in great quantities to large centers of Mexican population here in the States but very few find their way to the East. (Maybe this was true in 1972 when this book was published, but these days they are readily available here in Cambridge. To me, bell peppers are no substitute.) I am afraid the bell pepper is about the only suitable substitute for appearance and size-you can always spike them with a little chile serrano.
    4. Assembling the chiles may seem like a long laborious task, but it is no more complicated and time consuming than most worthwhile dishes, and this dish is certainly worthwhile.
    5. Prepare the picadillo:Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cool water. Bring the meat to a boil, lower the flame and let it simmer till just tender-about 40 to 45 min. Don't overcook. Leave the meat to cold off in the broth.
    6. Strain the meat, reserving the broth, then shred or possibly chop it finely and set it aside. Let the broth get completely cool and skim off the fat. Reserve the fat.
    7. Heat the lard and cook the onion and garlic, without browning, till they are soft.
    8. continued in part 2

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