Recipe Categories
Tex Mexican
Chili Rellenos

Cullen's Pork Picadillo Chiles Rellenos

8 chiles poblano
1 tablespoon 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 ground cumin and cinnamon
salt and black pepper
1/2 cup flour
2 eggs, beaten
sour cream for garnish
Roast and peel chiles, being careful not to cook through flesh. Carefully cut one lengthwise slit in each and remove seed sac beneath stem. Set aside for stuffing.

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.

Divide pork mixture and stuff into each chile. Dip each first in flour and then in egg to lightly coat.

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.