Pork Picadillo Chiles Rellenos
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 poblanos 3 tablespoons vegetable oil 1 medium onion, diced
1 garlic clove, minced 1 pound ground pork 6 canned plum tomatoes, seeded and diced
1/4 cup raisins 2 tablespoons red wine vinegar 1/4 teaspoon each ground cumin and cinnamon
salt and black pepper 1/2 cup flour 2 eggs, beaten
sour cream for garnish



1 Roast and peel chiles, being careful not to cook through flesh. Carefully cut one lenghtwise slit in each and remove seed sac beneath stem. Set aside for stuffing.
2 Heat 1 tablespoon oil in large skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Add pork and cook, stirring and tossing, until evenly browned. Add remaining ingredients and reduce heat. Cook over medium low heat, stirring occasionally, until liquid is evaporated, about 1/2 hour.
3 Divide pork mixture and stuff into each chile. Dip each first in flour and then in egg to lightly coat.
4 Heat remaining oil in large skillet over medium heat. Saute chiles, split side up, until lightly browned on 3 sides, 2 minutes total. Serve with dollops of sour cream.

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