Chiles Rellenos
Portions: 16
Portions Size: 1 Pepper
Per Serving: Calories 430, Protein 24 grams, Fat 30 grams (62% Cal.), Cholesterol 210 milligrams, Carbohydrates 17 grams, Fiber 2 grams, Sodium 460 milligrams.

Note: Anaheim peppers or frying peppers may be used if poblanos are not available, but the results will not be as flavorful. The exact amount of filling needed depends on the size of the peppers.

Ingredients:
16 Chiles poblanos (See note)
3 lbs. Picadillo (See Shredded Pork (Carnitas) variations Picadillo and Shortcut Picadillo below)
12 Egg yolks
1 fl. oz. Water
1 oz. Flour, sifted
½ tsp. Salt
12 Egg whites
As needed Flour for dredging
3-4 Tomato Broth for Chiles Rellenos (See Salsa Verde Cocida variation Tomato Broth for Chiles Rellenos below.

Procedure:
1. Char the chiles over a gas flame until the skin is blackened. Rub off the blackened skin under running water.
2. Slit one side of each pepper and remove the seeds, but be careful to keep the peppers intact.
3. Stuff the peppers with the picadillo.
4. Beat the egg yolks and water slightly, then mix in the flour and salt.
5. Whip the whites until they form soft peaks. Fold them into the yolks mixture.
6. Carefully dust the filled peppers with flour, then dip in the egg batter. Deep-fry at 350°F until lightly browned. (Hint: Carefully lower each pepper into the fat with the slit side up. This helps keep the opening sealed and the filling inside the pepper.)
7. For each portion, ladle 3-4 fl. oz. broth into a broad serving bowl or soup plate. Place 1 chile in the center of the bowl and serve at once.

Variations:
For cheese filled chiles: use chunks of American Muenster or Monterey jack cheese instead of the picadillo.

For baked chiles rellenos: omit the egg batter and simply bake the stuffed chiles in a casserole until they are heated through. Serve with the tomato broth as in the basic recipe.

Shredded Pork (Carnitas)
Yield: About 3 ½ lbs.
Per Serving: Calories 390, Protein 31, Fat 28 grams (67% cal.), Cholesterol 120 milligrams, Carbohydrates 0 grams, Fiber 0 grams, Sodium 590 milligrams.

Ingredients:
6 lbs. Pork butt or shoulder, boned
1 Onion, medium, cut in half
1 Garlic clove, chopped
1 tbsp. Salt
¼ tsp. Pepper
1 tsp. Dried oregano
1 tsp. Cumin seeds

Procedure:
1. Remove most of the large chunks of fat from the pork, leaving a little of it on. Cut the meat into strips measuring 1x2”.
2. Put the pork in a large pot with the rest of the ingredients. Add water to barely cover the meat.
3. Bring to boil, reduce heat, and simmer slowly, uncovered, until all the liquid has evaporated. By this time, the meat should be tender. If it is not, add more water and continue to cook until it is.
4. Remove the onion and discard it.
5. Lower the heat and let the meat cook in the rendered fat, stirring from time to time, until browned and very tender. Shred the meat slightly.
6. Serve as a snack, as appetizer, or a filling for tortillas, either as it is or moistened with any of the sauces or with guacamole.

Variations:
Picadillo: Add a little extra water to the basic recipe so some liquid is left when the meat is tender. Drain and degrease the liquid and use it to make tomato Broth for Chiles Rellenos. Heat 3 oz. oil or lard and sauté 6 oz. onion, medium dice, and 4 cloves garlic, chopped. Add the meat and a sachet containing 10 peppercorns, 1 small cinnamon stick, and 6 cloves, and brown slowly. Add 4 oz. raisins, 4 oz. slivered almonds, and 2 lbs. peeled, seeded, chopped tomatoes. Cook slowly until almost dry. Serve as is or as a stuffing for Chiles Rellenos.

Shortcut Picadillo: Instead of preparing Shredded pork, use 5 lbs. raw ground pork. Sauté it with the onion and garlic in the picadillo recipe, then proceed as directed with the rest of the recipe.

Salsa Verde Cocida
Yield: About 3 ½ lbs.
Per Serving: Calories 25, Protein 2, Fat 1 grams (27% cal.), Cholesterol 0 milligrams, Carbohydrates 4 grams, Fiber 1 grams, Sodium 55 milligrams.

Ingredients:
4 13 oz. cans whole tomatillos (Mexican green tomatoes)
2 oz. Onion, chopped
4 Garlic cloves, chopped
2-4 oz. Green chiles, such as jalapeno or serranos, canned or fresh
1 oz. Fresh Cilantro leaves (optional)
1 fl. oz. Oil
To taste Salt

Procedure:
1. Drain the tomatillos.
2 Combine the tomatillos, onion, garlic, chiles, and cilantro in a blender. Blend to a smooth Puree.
3. Heat the oil in large saucepan. Add the puree and cook 4-5 minutes, or until slightly thickened.
4. Season to taste with salt.

Variations:
Salsa Roja: Substitute 2 lbs. red, ripe tomatoes, peeled, or canned red tomatoes for the tomatillos. Onion may be included or omitted to create slightly different flavors.

Tomato Broth for Chiles Rellenos: Prepare as for Salsa Roja, using onion but omitting chiles and cilantro. After step 3, add 3 pt. pork stock (including the cooking liquid from making Picadillo for the chiles) and/or chicken stock. Also, add a sachet containing 6 whole cloves, 10 peppercorns, 2 bay leaves, and 1 small cinnamon stick. Simmer until slightly thickened to the consistency of a thick broth or thin sauce.

Recipe retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Vegetables: Chiles Rellenos. Pg. 600

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Meats and Game: Shredded Pork (Carnitas). Pg. 349

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Stocks and Sauces: Salsa Verde Cocida. Pg. 206

Photo retrieved from:
http://www.bigoven.com/recipe/careys-authentic-chile-rellenos/171368