CHILES RELLENOS DE PICADILLO

½ kilo pork leg or chicken

¼ onion
2 cloves garlic
Sal to taste
1 medium onion, chopped
6 medium roma tomatoes, seeded and chopped
¼ teaspoon thyme
¼ teaspoon marjoram
¼ teaspoon oregano
4 black peppercorns
1 1-inch stick of cinnamon
3 sprigs of parsley
2 teaspoons cider vinegar
½ cup olives, chopped
¼ cup raisins, chopped
½ cup almonds, chopped
Sugar to taste
Salt to taste
Vegetable oil for cooking

Cook pork (or chicken) in salted water, onion and garlic, about an hour until
pork is tender or half an hour for chicken.

Shred pork or chicken with a fork and set aside.

In a blender blend tomatos, thyme, marjoram, oregano, cinnamon, peppercorns,

unti purée.

Fry the chopped onion in two tablespoons of oil, until transparent, then add the
tomato purée, simmer until tomatoes are cooked. (5 minutes), then add
shredded chicken or pork and chopped almonds, raisings and olives. Simmer
until everything becomes a paste, season with sugar, salt and chopped parsley

Chiles and Batter

Grill Poblano chiles on a griddle until charred on all sides. Place in plastic bag
for 5 – 10 minutes. Remove, then peel off skin (should be easy)
Make a small vertical slice down each chile and carefully remove seeds (don’t
worry if a few remain), then set aside
Stuff chiles with the pork mixture, then lightly dust with flour, and set aside
Beat egg whites until very still, add flour, continue beating, and finally fold in
yolks

Heat ¼ cup oil in frying pan. Place ¼ cup batter in small bowl. Place a stuffed
chile in batter and cover well. Place carefully in frying pan. Repeat with
remaining chiles. Brown well on all sides, about 2 – 3 minutes per chile, adding
more oil if necessary. Set each fried chile on paper towel to remove excess of
oil.