Tom Violante
ADSO FS
SECLIS South
14-24-03
Clean and wash the peppers and set aside. Shred the pork butts and set aside.
In a convection oven, 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 poblanos on open gas burner. Mix some of the sauce into the shredded pork butts and add raisins and pine nuts. When cooled enough to handle, stuff the pork into poblanos and arrange in hotel pan. Bake in oven covered at 350 degrees or until poblanos are softened, 20-30 minutes. Remove.
Serve the peppers, covering each one with the cooked tomato sauce and shredded or nacho cheese.
40 large chili rellenos (or poblanos), cleaned of seeds and washed
Shredded roast pork butt sufficient for serving size (2-3 butts)
4 cloves of garlic, crushed
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 #10 cans of tomato sauce (plum tomatoes if you have them)
Salt, pepper, cilantro, to taste
San Angel Inn-Style Chili Rellenos with Roasted Tomato