Ingredients:
40 chili rellenos (poblanos), cleaned
of seeds and washed
Shredded pork butt sufficient for
serving size (2-3 butts), fully cooked
and seasoned
4 cloves of garlic, crushed, diced
4 large onions, diced
4 serrano or bell peppers, diced
2 cups raisins
2 cups pine nuts
Olive oil as needed
Shredded cheddar or Mexican blend cheese
2-3 #10 cans of tomato sauce (plum tomatoes if you have them)
Salt, pepper, cilantro, to taste
Directions:
Clean and wash the peppers and set aside. Shred the fully cooked pork butts and set aside.
Roast the garlic, onions, and serranos until lightly charred and until softened. Place in pan with olive oil and sauté while slowly adding tomato sauce, stirring ingredients until all sauce is in pot. Blend until smooth. Set aside.
Char the rellenos (poblanos). Mix some of the sauce into the shredded pork butts and add raisins and pine nuts. When cooled, stuff the pork into poblanos and arrange in hotel pan. Bake in oven at 350 degrees or until peppers are softened, 15-30 minutes. Remove.
Serve the peppers, covering each one with sauce and shredded or nacho cheese.
Thomas Violante, ADSO-FS
Sector L.I.South 014-24-03
Roasted Tomato Sauce
Over Stuffed Chili Rellenos
BACK TO