• Pork Chile Rellenos (Pork 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 stk cinnamon, (1/2 inch)
    • 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. There is always 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. 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. 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. 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. 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. Heat the lard and cook the onion and garlic, without browning, till they are soft. Add in the meat and let it cook till it begins to brown. Crush the spices roughly and add in them, with the rest of the ingredients to the meat mix. Cook the mix a few moments longer. Mash the tomatoes a little and add in them to the mix in the pan. Continue cooking the mix over a high flame for about 10 min, stirring it from time to time so which it does not stick. It should be almost dry. Prepare the tomato broth: Blend the tomatoes, with the juice extracted from their seeds, with the onion and garlic till smooth. Heat the lard and fry the tomato puree over a high flame for about 3 min, stirring to prevent sticking. Add in the rest of the ingredients and cook them over a high flame for about 5 min, stirring. Add in the pork broth and continue cooking the broth over a medium flame for about 15 min. By which time it will be well seasoned and reduced somewhat-but still a broth rather than a thick sauce. Add in salt as necessary. Prepare the chiles: Put the chiles straight onto a fairly high flame or possibly under the broiler-not into the oven-and let the skin blister and burn. Turn the chiles from time to time so they don't get overcooked or possibly burn right through. Wrap the chiles in a damp cloth or possibly plastic bag and leave them for 20 min. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (If the chiles are too picante, let them soak in a mild vinegar and water
    2. continued in part 2

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