Description
Wonderful stuffed poblano chiles, with a meaty filling. Adapted from the junior league of el paso's cookbook seasoned with sun. Posted for zwt5!
Ingredients
- Ground Pork
- Ground Beef
- Beef Stock
- Salt
- Raisins
- Almonds
- Ground Cloves
- Ground Coriander
- Garlic Cloves
- Onions
- Poblano Peppers
- Monterey Jack Cheese
- Eggs
- All-purpose Flour
- Vegetable Oil
- Shortening
- Tomato Sauce
Instructions
- 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