Beef Pork Chile Rellenos Recipe

How to Make Beef Pork Chile Rellenos

1. Brown 1 lb ground pork and 1 lb ground beef in a large skillet over medium-high heat. Drain excess grease.
2. Add 1 (28 ounce) can diced tomatoes (undrained), 1/2 cup raisins, 1/2 cup slivered almonds, 1 medium onion (chopped), 2 tsp ground cumin, 2 cloves garlic (minced), 1 tsp ground cloves, 1 cup long-grain rice, and 1 tsp ground coriander. Stir well to combine.
3. Bring to a simmer, cover, and cook for 15 minutes, or until rice is almost cooked through.
4. Remove the lid and continue to cook until most of the liquid is absorbed, leaving the mixture slightly moist. Let cool completely before refrigerating or freezing (can be made up to 3 days ahead).
5. Thaw completely before using (if frozen).
6. **Prepare the Chiles (do just prior to serving):**
7. Char 6-8 fresh poblano chiles over an open flame or under a broiler, turning frequently, until the skins are blackened.
8. Place the charred chiles in a bowl covered with a hot, damp kitchen towel or in a paper bag for 15 minutes to steam. Once cool enough to handle, peel off the blackened skins.
9. Slit the chiles lengthwise and gently remove the seeds and veins with a teaspoon, leaving the stem intact.
10. Dredge each chile in 1/4 cup all-purpose flour, shaking off any excess.
11. **Make the Batter:** In a clean bowl, separate 4 large egg whites from the yolks.
12. Beat the egg whites until stiff peaks form.
13. In a separate bowl, beat the egg yolks. Gently fold the yolks into the stiff egg whites.
14. Gradually fold in 6 tablespoons of all-purpose flour until just combined.
15. **Assemble and Fry:** Spoon the meat mixture into each chile, filling about halfway.
16. Top each chile with 1 tablespoon shredded Monterey Jack cheese.
17. Dip each stuffed chile into the batter, ensuring it's fully coated.
18. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
19. Carefully place the battered chiles in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown on both sides (about 2-3 minutes per side).
20. Use a slotted spoon to remove the chiles and place them on a paper towel-lined plate to drain excess oil.
21. Serve immediately with your favorite mild picante sauce (store-bought or homemade).
22. Garnish with fresh cilantro (optional).
23. Serve with refried beans, Mexican rice, and warm tortillas.