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Wonderful stuffed poblano chiles, with a meaty filling. Adapted from the Junior League of El Paso's Cookbook Seasoned with Sun. Posted for ZWT5!
- 1⁄2 lb ground pork
- 1⁄2 lb ground beef
- 2 -4 cups beef stock
- 1 teaspoon salt
- 1 cup raisins
- 1⁄4 cup almonds, blanched and slivered
- 1⁄2 teaspoon ground cloves
- 1 teaspoon ground coriander
- 2 garlic cloves, chopped
- 2 tablespoons onions, chopped
- 12 poblano peppers, roasted, seeded and peeled
- monterey jack cheese, shredded (optional)
- 6 eggs, separated
- 6 tablespoons all-purpose flour
- vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons shortening
- 1 cup beef stock
- 1 cup tomato sauce
- FOR THE CHILES:.
- Cook ground pork and ground beef in a skillet over medium high heat. Add onions and cook until tender. Drain fat from the meat and onions.
- Add salt, raisins, almonds, cloves, coriander, and garlic. Add enough stock to moisten; cook until thick. Reserve remaining stock for sauce.
- Roast chilies and remove outer skin. Slit each chile down the center, just enough to remove as many seeds as possible and fill chiles with meat. If desired, you can add some shredded monterrey jack cheese. Secure with a toothpick if necessary.
- FOR THE BATTER:.
- Beat egg whites until stiff; beat the yolks until thick and then fold gently into the egg whites. Add flour and mix well; add salt. Using a large spoon, dip stuffed chiles into batter. Drop into 1/2 inch hot oil and fry until brown on both sides. Remove chiles and drain on paper towels.
- FOR THE SAUCE:.
- Brown flour in the shortening. Add beef stock and tomato sauce and cook 5 minutes. Pour sauce over stuffed chiles and serve.