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Chile Relleno

Relleno (Filling)

Print Recipe
CourseMain Course
CuisineMexican
KeywordPork
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings12 poblano
Calories280kcal

Ingredients

  • 4 lbs. pork shoulder roast cut into large pieces
  • 1/2 white onion quartered
  • 1 Tbsp. kosher salt
  • 1/4 teaspoon black peppercorns
  • 2 cloves garlic
  • 1 white onion diced
  • 1 jalapeno
  • 2 lbs. roma tomato blended
  • 1 whole jalapeno
  • 1 cup raisins
  • salt
  • pepper
  • garlic powder

Instructions

  • In a large stock pot, add pork and cover with just enough water to cover.  Add 1/2 quartered onion, 1 jalapeno, 1 tablespoon kosher salt, 2 cloves garlic, and 1/4 teaspoon black peppercorns. Bring to boil and continue to cook over medium heat until pork is tender, about 45 minutes.
    TIP: Taking meat out of the refrigerator 30 min to an hour before cooking will help speed up your cooking time.
  • Once pork is cooked, remove from stock.  While warm, using two forks, shred meat (or chop with cleaver) into bite size pieces.  Set aside. 
  • In a large skillet, add two tablespoons vegetable oil, and heat to medium-high heat. Add diced onion, 1 whole Jalapeno and shredded pork.  Season with salt, pepper and garlic powder to taste.  Brown pork until you see the edges of meat get golden and slightly crisped.  Add blended tomato, raisins and correct seasonings.  If mixture seems too dry, add a bit of the reserved cooking liquid.
    pork filling
  • Cook over medium heat until most of the liquid has evaporated. The mixture should look moist but not soupy. Set aside to cool.
    TIP: Relleno can be made ahead and frozen for later use.

Nutrition

Calories: 280kcal | Carbohydrates: 14g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 600mg | Potassium: 821mg | Fiber: 2g | Sugar: 3g | Vitamin A: 653IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 2mg