Recipe Chiles Rellenos

1. PREP THE POBLANO CHILES
2. Follow these instructions to prep the Poblano chiles for use in the recipe
3. PREPARE THE PORK
4. Cut the pork into 1" to 1 ½" cubes
5. Put the pork in a large pot
6. Add ¼ of a white onion
7. Add just enough water to the pot to cover the pork
8. Bring the pork to a boil and reduce to a simmer and cook for 35 minutes
9. When the pork is cooked remove from the water and reserve
10. Continue simmering the pork broth until it has reduced down to 1 to 1 ¼ cups of liquid, about 10 more minutes
11. PREPARE THE SALSA ROJA
12. (Prepare 2 batches of this salsa)
13. 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.
14. Blend for 1 minute until smooth.
15. Heat 2 tablespoons of oil in a pan
16. Slowly pour the blended mixture into your pan with the hot oil
17. Simmer for about 10 minutes to cook and thicken it
18. PREPARE THE FILLING

In a pan, to 1 batch of salsa, add the following ingredients:

1. All of the chopped pork
2. -½ finely chopped onion
3. -½ cup chopped parsley
4. -¼ cup coarsely chopped walnuts
5. -¼ chopped raisins
6. -¼ teaspoon ground cinnamon
7. -¼ teaspoon ground clove
8. -2 tablespoons apple cider vinegar
9. -1 cup pork broth
10. Stir to mix all ingredients
11. Cook over low heat stirring occasionally for approximately 20 minutes until moist of the moisture has evaporated from the filling
12. PREPARE THE BATTER
13. Separate the whites and yolks from 3 eggs
14. Put the egg whites in a large mixing bowl
15. Whip the egg whites with an electric beater until the egg whites are fluffy and can coat the back of a spoon
16. Add 1 egg yolk to the whipped egg whites and whip until incorporated
17. Add another egg yolk and whip until incorporated
18. Add the 3rd egg yolk and whip until incorporated
19. The batter is ready when it is light, smooth and fluffy
20. BATTERING THE CHILES
21. Sprinkle flour on all sides of each stuffed chile
22. With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chile
23. FRYING THE CHILES
24. Preheat 4 cups oil to medium-hot in a frying pan
25. Gently lower the battered chiles into the hot oil
26. Fry the chiles 1 or 2 at a time. Don't overcrowd them
27. When the bottom of the chile has turned golden brown turn the chile with 2 spatulas
28. Place the fried chiles on a plate covered in paper towels to remove excess oil
29. SERVING THE CHILES RELLENOS
30. 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.