Mexican Chilies Rellenos

Mexican Chilies Rellenos


3 lb boneless pork
½ onion, sliced
2 cloves garlic, peeled
1 tbsp salt

6 tbsp lard or fat from pork broth
½ onion, finely chopped
3 cloves garlic, chopped
8 black peppercorns
5 cloves
½ cinnamon stick
3 tbsp raisins
2 tbsp pepitas (Mexican pumpkin seeds) or slivered blanched almonds
2 tbsp candied fruit, chopped
2 tsp salt
1 ¼ lb tomatoes, peeled and chopped


1 ¼ lb tomatoes, peeled and chopped
¼ medium onion, roughly chopped
2 cloves garlic, peeled and chopped
¼ cup lard or fat from pork broth
4 cloves
6 black peppercorns
2 small bay leaves
2 ½ cinnamon sticks
¼ tsp dried thyme
3 cups reserved pork broth
Salt to taste

8 Poblano chilies


4 eggs, separated
¼ tsp salt
½ cup flour


Over open flame, blacked the chilies, and then put into a plastic bag to steam for 10-15 minutes. Remove the blackened skin, leaving the stems intact. Make a slit in one side of each chili and remove the seeds. Do not run under water as this will wash away a lot of the flavor.


Cut the pork into large chunks. Put them into a large pan with the onion, garlic and salt. Cover with cold water. Bring to a boil, lower the heat and let it simmer until just tender, about 45 min to 1 hour. Do not overcook. Let the pork cool in the broth.

Strain the pork, reserving the broth, and then finely chop the pork. Put the broth in the fridge until cold and the fat comes to the top. Skim off the fat and reserve it.

Melt the lard and cook the onion and garlic until soft, but not browned. Add the chopped pork and let it cook until it begins to brown.

Crush the spices roughly and add them with the remaining ingredients to the pork mixture. Cook a few minutes longer.

Mash the tomatoes a little and add them to the pork mixture.
Continue cooking over high heat for about 10 minutes, stirring occasionally to prevent sticking. It should be almost dry.


Blend the tomatoes, with the juice extracted from the seeds, with the onion and garlic until smooth.

Melt the lard and fry the tomato puree over a high heat for about 3 minutes, stirring to prevent sticking. Add the remaining ingredients and cook over high heat for about 5 minutes, stirring. Lower the heat to medium. Add the pork broth and continue cooking for about 15 minutes. It should be a broth rather than a thick sauce. Add salt as needed.


Mix the flour and salt. Stir 2 tsp of the flour mixture into the unbeaten egg yolks. Beat the egg whites until stiff, but not dry. Gently fold into the egg yolks mixture.


Stuff the chilies with the picadillo, roll in the salted flour and set aside. Heat about ¾ to 1 inch peanut or vegetable oil in a deep skillet. It should be very hot, but not smoking. Holding a chili by the stem, dip into the egg batter and gently place in the oil and fry until golden brown. Turn to brown the second side.
Place a puddle of the tomato broth on each plate and top with a golden brown chili.

NOTE: In place of the picadillo, you can stuff the chilies with a chunk of Monterey Jack cheese.

I will make these when I have alot of energy. Thanks for posting it.

You can make the broth, the picadillo and roast the peppers one day and finish it off the next. Or to make life a bit simpler you can substitute Monterey Jack cheese for the picadillo.

Thanks for the info. Have a nice day.