Categories: pork
Ingredients
- 4 large Poblano chiles
- 3⁄4 lb. smoked pulled pork
- 1 4 oz. can diced green chiles
- 1 1⁄4 cups cooking olive oil
- 1⁄2 red onion, diced
- 1⁄2 cup Monterrey jack cheese, grated
- Salt and freshly ground black pepper
- 1 cup flour
- 3 eggs
- 1/2 cup home made red chile sauce
Directions
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Place a rack about 4 inches from the broiler element and preheat.
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Lay chiles on a baking sheet in a single layer and broil, turning once, until they just begin to blacken and blister, about 5-7 minutes on each side.
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Put the chiles in either a closed paper bag or to a large bowl and cover tightly with plastic wrap.
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Let the chiles steam for 20 minutes or so.
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Peel off and discard the charred skin from of chiles, leaving the stem attached.
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Using a small knife, make a 2"long lengthwise slit near the top of each chile to form a pocket, and carefully remove the seeds without making the slit any longer.
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Set the chiles aside and allow them to cool.
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Add the chopped onion and a little oil to a medium skillet over medium heat and sauté until softened, but do not caramelize.
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Add in the chopped green chiles, and after mixing with the onions add in the pulled pork and enough liquid to make a moist filling.
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Heat until well-combined, stirring occasionally.
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Transfer the filling to a large bowl.
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Let it cool slightly, and then add in the cheese, season with salt and pepper to taste, and stir to combine.
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Stuff each chile with the mixture.
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Set chiles aside.
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Put flour into a wide, shallow dish, and put the eggs into a large bowl and beat until well blended.
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Heat the remaining oil in a large nonstick skillet over medium-high heat.
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Two at a time, dredge the chiles in flour, shaking off excess, then dredge in egg mixture, then back in flour and transfer to skillet.
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Fry chiles until golden brown on all sides, about 8 minutes total.
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Transfer chiles to a paper towel–lined plate to let drain.
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Sprinkle with salt.
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Serve immediately, topped with red chile sauce and shredded cheese.
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- Try separating the whites and yolks. Whip the egg whites frothy and fold them into the beaten egg yolks, will make them melt in your mouth**