Pork Chiles Rellenos Recipe
Crema, pico de gallo, black beans, smoked tomato, Chihuahua cheese
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Ingredients
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Pork Filling
Chiles Rellenos
Toppings
Method
Pork Filling
- 1
Cook the Pork
In a large skillet over medium heat, add the ground pork, breaking it up with a spoon as it cooks. Once browned, about 5-7 minutes, drain excess fat.
- 2
- 3
Season the Mixture
Stir in ground cumin, paprika, salt, and black pepper. Cook for another 2 minutes, allowing flavors to meld. Remove from heat and set aside.
Chiles Rellenos
- 4
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until charred on all sides. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. This will help loosen the skin.
- 5
Stuff the Peppers
Once cool enough to handle, peel the skin off the peppers and make a slit down one side, removing seeds. Stuff each pepper with the pork filling and a generous amount of Chihuahua cheese.
- 6
- 7
Fry the Peppers
Heat vegetable oil in a deep skillet over medium-high heat. Dip each stuffed pepper into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown on all sides, about 4-5 minutes. Remove and drain on paper towels.
Toppings
- 8
Prepare the Toppings
In small bowls, arrange the crema, pico de gallo, black beans, and diced smoked tomatoes for serving.