THIS MEXICAN DISH OF STUFFED CHILES IS TRADITIONALLY MADE TO CELEBRATE MEXICAN INDEPENDENCE DAY ON SEPTEMBER 16. IT IS VERY LABOR INTENSIVE, BUT WORTH IT FOR THE TERRIFIC FLAVORS AND COMPLIMENTS OF YOUR GUESTS! I SUGGEST MAKING THIS WITH FRIENDS!
Prep Time: 60 minutes Cook Time: 60 minutes Serves: 10
- 8 oz pork loin
- 2 cloves garlic, finely chopped
- 1 large onion, halved
- salt, to taste
- 2 tbsp canola oil
- 2 tbsp finely chopped parsley
- 3 tomatoes, cored, peeled, and finely chopped
- 2 tbsp golden raisins
- 2 tbsp finely chopped blanched almonds
- ½ Granny Smith apple, peeled, finely chopped
- ½ pear, peeled, finely chopped
- ½ medium ripe plantain, peeled and finely chopped
- Walnut Sauce
- 4 oz walnuts
- ½ cup milk
- 6 oz queso fresco
- 1 cup cream or sour cream
- 2 tbsp sherry
- 2 tbsp sugar
- salt, to taste
- 10 poblano chiles
- 2 cups canola oil, for frying
- 1 cup flour
- 5 eggs, separated
- 2 tbsp kosher salt
- 1 tbsp white vinegar
- seed of 1 pomegranate
1. Make the Filling
2. Bring pork, 2 whole cloves of garlic, half the onion, and 2 cups of water to a boil in a saucpan. over medium-high heat; season with salt and reduce to medium-low, cooking until pork is tender, about 25 minutes. Transfer pork to a cutting board, and pour cooking liquid through a fine strainer into a bowl; reserve ½ cup of liquid and discard remaining liquid with solids. Once cool, finely chop the pork, and set aside with cooking liquid. Return saucepan to medium high heat, and add butter. Saute chopped onion and garlic. Add parsley and tomatoes, and cook, stirring until tomatoes break down, about 5 minutes. Return pork and cooking liquid to pan along with the raisins, almonds, apple, pear, and plantain, and cook until fruit is cooked through and mixture is thick, about 10 minutes. Remove from heat, and season with salt. Set aside.
3. Make Walnut Sauce
4. Place walnuts in a saucepan with the milk. Let simmer for 5 minutes. Turn off heat and let sit for 30 minutes to allow walnuts to soften. Transfer walnuts in milk to a blender along with the queso fresco, crema, sherry, and sugar, and puree until very smooth and thick, at least 2 minutes. Season with salt and transfer to a bowl.
5. Remaining Steps
6. Grill poblanos over a grill until skin is blackened on all sides, about 20 minutes. Transfer chiles to a bowl and let cool. Peel and discard skins. Make a small slit down the length of the chile and remove seeds, keeping chile intact. Place about 3 tbsp. of filling inside each chile, and close around filling to form a tight roll. Refrigerate until ready to fry.
7. Heat oil in a 12” skillet over medium-high heat. Meanwhile, place flour on a shallow plate, and set aside. Beat egg whites in a bowl until soft peaks form; whisk in egg yolks, salt, and vinegar. Working in batches, dredge each filled chile in four, shaking off excess, and then coat in egg batter. Place in hot oil, and fry, flipping once, until golden brown and filling is heated through, about 5 minutes. Using a slotted spoon, transfer chiles to a rack to drain. Transfer to serving platter and spoon walnut sauce over chiles to cover completely; sprinkle with pomegranate seeds before serving.