Savory and Spicy Pork Chiles Rellenos Recipe

Ingredients

  • 6 large poblano peppers
  • 1 pound ground pork
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup canned diced tomatoes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 cup vegetable oil for frying
  • 1 cup tomato sauce

Steps and instructions

  1. Roast the poblano peppers on a baking sheet under the broiler until the skin is blistered and black, about 5 minutes per side.
  2. Place the peppers in a plastic bag, seal it and let the peppers steam as they cool. Once cooled, remove the skins by gently rubbing the peppers.
  3. Make a small incision in each pepper, just large enough to remove the seeds and core. Try to keep the peppers intact as much as possible. Set aside.
  4. In a pan over medium heat, add the ground pork, onion, and minced garlic. Cook until the pork is browned and the onion is translucent.
  5. Add the diced tomatoes, cumin, salt, and black pepper to the pan. Stir well and continue to cook for another 3-4 minutes. Remove from heat and let it cool a bit.
  6. Stuff each poblano pepper with the pork mixture, then add a bit of shredded cheese. Close the peppers using a toothpick.
  7. Separate the egg whites from the yolks. Beat the egg whites until soft peaks form. In another bowl, beat the egg yolks lightly then fold them into the egg whites.
  8. Mix the flour and cornmeal together in a shallow dish. Dip each stuffed pepper into the egg mixture, then roll in the flour mixture to coat.
  9. Heat the vegetable oil in a skillet over medium heat. Fry the peppers until golden brown on all sides, about 3-5 minutes per side. Drain on paper towels.
  10. Warm the tomato sauce in a small saucepan over low heat. Place fried peppers in the sauce, cover, and simmer for about 10 minutes before serving.

Tools for making

  • Baking sheet - Used to roast the poblano peppers under the broiler.
  • Plastic bag - Used to steam the roasted peppers and easily remove the skins.
  • Pan - Used to cook the ground pork, onion, and garlic for the stuffing.
  • Toothpicks - Used to secure the stuffed peppers and keep them closed during frying.
  • Bowls - Used to separate and beat the egg whites and yolks.
  • Shallow dish - Used to mix the flour and cornmeal for coating the stuffed peppers.
  • Skillet - Used to fry the stuffed peppers in vegetable oil.
  • Paper towels - Used to drain the fried peppers of excess oil.
  • Small saucepan - Used to warm the tomato sauce for serving.

Recipe variations

  • Use ground beef or ground turkey instead of pork for a different flavor.
  • Replace the flour with cornstarch or gluten-free flour for a gluten-free version.
  • Experiment with different types of cheese like cheddar, pepper jack, or queso fresco.
  • Add diced green chilies or jalapenos to the pork mixture for an extra kick of heat.
  • For a vegetarian option, substitute the ground pork with cooked quinoa or black beans.
  • Try using a different type of pepper such as Anaheim, bell pepper, or even jalapeno peppers for a spicier version.
  • Instead of frying, you can bake the stuffed peppers in the oven at 375°F (190°C) for about 20-25 minutes until they are crispy and golden.
  • Serve the chiles rellenos with a drizzle of sour cream or a side of guacamole for added creaminess.
  • For a healthier option, use olive oil instead of vegetable oil for frying.
  • Experiment with different spices and herbs like paprika, oregano, or cilantro to customize the flavor to your liking.

Recipe overview

This delicious recipe for Pork Chiles Rellenos will bring the authentic flavors of Mexican cuisine right to your kitchen. Chiles Rellenos, which translates to "stuffed peppers", are a traditional Mexican dish that involves stuffing poblano peppers with various ingredients. In this particular recipe, we'll be using a savory filling of ground pork, onions, garlic, and Monterey Jack cheese, all flavored with ground cumin and tomatoes. Once the peppers are stuffed, they're then coated in a batter of eggs, flour, and cornmeal, then fried to golden perfection. The final touch is a simmer in a homemade tomato sauce. Expect a little bit of heat from the poblanos, balanced out beautifully by the hearty pork filling and tangy tomato sauce. This recipe requires some time and effort, but the end results are absolutely worth it! It's a fantastic main dish that's sure to impress at your next family dinner or gathering with friends.

Common questions

  1. Can I use a different type of pepper? Yes, you can use other types of peppers like Anaheim peppers or bell peppers if you prefer a milder flavor.
  2. Can I use a different type of meat? Certainly! Ground beef or ground turkey can be used as a substitute for ground pork.
  3. Can I make this recipe vegetarian? Absolutely! You can replace the ground pork with cooked quinoa, black beans, or a mixture of sautéed vegetables.
  4. Can I bake the stuffed peppers instead of frying them? Yes, you can bake the stuffed peppers in a preheated oven at 375°F (190°C) for about 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
  5. What can I serve with Pork Chiles Rellenos? Pork Chiles Rellenos can be served with Mexican rice, refried beans, guacamole, and a side of tortillas for a complete meal.
  6. How long will leftovers last? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Serving dishes and utensils

  • Baking sheet - Used for roasting the poblano peppers under the broiler.
  • Plastic bag - Used to steam the roasted peppers and make it easier to remove the skins.
  • Toothpicks - Used to secure the stuffed peppers and keep them closed during frying.
  • Pan - Used for cooking the ground pork, onion, and garlic.
  • Shallow dish - Used for coating the stuffed peppers in the egg and flour mixture.
  • Skillet - Used for frying the stuffed peppers in vegetable oil.
  • Paper towels - Used for draining the fried peppers and removing excess oil.
  • Small saucepan - Used for warming the tomato sauce.

Origin stories

Chiles Rellenos originated in Mexico during the period of Spanish colonization. The dish, whose name literally translates to "stuffed peppers," traditionally features poblano peppers filled with cheese, then battered and fried. However, the beauty of Chiles Rellenos lies in their versatility. Over the years, variations have emerged with different fillings like ground meat, vegetables, and even seafood. This version with ground pork is just one example of how this classic dish has evolved over time, adapting to different tastes and regional ingredients. It's a testament to the enduring allure of Mexican cuisine, a fusion of indigenous Mesoamerican and European influences, constantly reinventing itself while staying true to its roots.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.