Jalapeno
Rellenos con Picadillo (Pork)
(serves
8 as an appetizer)
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Prepare 8 poblano chiles
(see Notes on Preparing Chile Rellenos). |
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For the filling, saute in a little
olive oil: |
| 1 |
small |
white onion, finely
chopped |
| 2 |
cloves |
garlic, minced |
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When the onions begin
to brown, add: |
| 2 |
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fresh tomatoes, diced |
| 1/2 |
t |
cinnamon |
| 1/4 |
t |
clove powder |
| 1/4 |
t |
coriander powder |
| 1/4 |
t |
salt |
| 1 |
pinch |
black pepper |
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Cook down, stirring frequently,
to a moist paste. Add: |
| 1/4 |
c |
raisins |
| 1/4 |
c |
almonds, chopped and
lightly toasted |
| 1/2 |
c |
shredded pork |
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Cook a few minutes more,
until the raisins are soft, then transfer to a bowl and cool to
a handling temperature. |
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Stuff the jalapenos, dip
in batter, and fry until evenly brown. Serve with Guacamole
and plenty of cerveza!! |
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Notes &
Variations:
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Though many jalapenos these days are fairly
mild, you never know. When we made these, we had a particularly hot bunch
of peppers. But our professional team of What's for Dinner? Culinary Samplers
all asked for second helpings after the initial shock wore off!
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You can prepare shredded pork by boiling
cubes of lean pork in salted water with some onions and peppercorns. Or
you can get pre-cooked pork. We found some excellent prepared carnitas
at a Mexican market and used that.
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