Directions

PREP THE POBLANO CHILES
Follow these instructions to prep the Poblano chiles for use in the recipe
PREPARE THE PORK
Cut the pork into 1" to 1½" cubes
Put the pork in a large pot
Add ¼ of a white onion
Add just enough water to the pot to cover the pork
Bring the pork to a boil and reduce to a simmer and cook for 35 minutes
When the pork is cooked remove from the water and reserve
Continue simmering the pork broth until it has reduced down to 1 to 1¼ cups of liquid, about 10 more minutes
PREPARE THE SALSA ROJA
(Prepare 2 batches of this salsa)
Add 1 pound of roughly chopped tomatoes, ½ of a white onion, 2 cloves of garlic, ½ teaspoon of salt and ¼ cup of water to your blender.
Blend for 1 for 1 minute minute until smooth.
Heat 2 tablespoons of oil in a pan
Slowly pour the blended mixture into your pan with the hot oil
Simmer for about 10 minutes to cook and thicken it
PREPARE THE FILLING
In a pan, to 1 batch of salsa, add the following ingredients:
All of the chopped pork
-1/2 finely chopped onion
-1/2 cup chopped parsley
-1/4 cup coarsely chopped walnuts
-1/4 chopped raisins
-1/4 teaspoon ground cinnamon
-1/4 teaspoon ground clove
-2 tablespoons apple cider vinegar
-1 cup pork broth
Stir to mix all ingredients
Cook over low heat stirring occasionally for approximately 20 minutes until moist of the moisture has evaporated from the filling
PREPARE THE BATTER
Separate the whites and yolks from 3 eggs
Put the egg whites in a large mixing bowl
Whip the egg whites with an electric beater until the egg whites are fluffy and can coat the back of a spoon
Add 1 egg yolk to the whipped egg whites and whip until incorporated
Add another egg yolk and whip until incorporated
Add the 3rd egg yolk and whip until incorporated
The batter is ready when it is light, smooth and fluffy
BATTERING THE CHILES
Sprinkle flour on all sides of each stuffed chile
With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chile
FRYING THE CHILES
Preheat 4 cups oil to medium hot in a frying pan
Gently lower the battered chiles into the hot oil
Fry the chiles 1 or 2 at a time. Don't overcrowd them
When the bottom of the chile has turned golden brown turn the chile with 2 spatulas
Place the fried chiles on a plate covered in paper towels to remove excess oil
SERVING THE CHILES RELLENOS
To serve, spoon some salsa onto a plate, place the chile relleno in the middle of the salsa and then spoon a little more salsa over the chile.