Poblanos Rellenos--Stuffed Poblano Chiles
Zarela Martinez
Ingredients for 8 Servings:
For the Stuffing:
4 ounces (1 stick) unsalted butter
2 large garlic cloves, peeled and minced
1 medium onion, chopped (about 1 cup)
1/2 cup pitted prunes
1/2 cup dried apricots
1/2 cup dried peaches
1/2 cup pimento-stuffed green olives, sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground imported Ceylon cinnamon (if available) or
1 teaspoon regular ground cinnamon
2 cups shredded pork
Salt to taste
For the Chiles:
8 large fresh poblano chiles
Vegetable oil for frying
For Serving:
Salsa de Tomate Asado (Roasted Tomato Sauce)
Special Equipment Suggested:
A heavy 12-inch frying pan
A deep saucepan about 10 inches across and 8 inches deep
An oiled baking sheet
Preparing the Stuffing:
Set frying pan over moderate heat, add butter, and stir in garlic and onions. When onions are tender and translucent, stir in the dried fruits and olives; continue cooking 3 minutes. Blend in the spices and pork, mixing well, and let cook 5 to 7 minutes. Taste carefully for seasoning.
Frying the Chiles:
Make a slit 1 to 1 1/2 inches long in each chile and dry in a kitchen towel. Pour 1/2 inch of oil into saucepan and set over high heat until oil is almost smoking. Being sure the chiles are completely dry, fry them 2 at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove them from pan and continue with the remaining chiles. Peel chiles under cold running water and very gently pull out seeds through the slit, being sure not to tear the flesh. Set aside.
Stuffing and Baking the Chiles:
Preheat oven to 500 F. Stuff chiles through their slits. Arrange on oiled baking sheet and roast 7 to 8 minutes in the middle level of the preheated oven. They should just heat through.
Serving:
Spoon the tomato sauce onto individual plates or onto a large serving platter and arrange the warm chiles on top.
Salsa de Tomate Asado - Roasted Tomato Sauce
Ingredients for About 4 Cups
1 cup heavy cream
1 medium onion, unpeeled, halved crosswise
8 large garlic cloves, unpeeled
3 to 4 large ripe tomatoes (about 2 pounds), unpeeled
Salt
Pour cream into the saucepan and simmer over moderate heat until reduced by half.
Meanwhile, set the griddle over high heat until a drop of water sizzles on contact. Spread the onion and garlic on the hot surface and brown on all sides, turning frequently until the garlic is softened and the onion is partly blackened and fragrant. Set them aside. Then pan-roast the tomatoes, turning several times until blistered all over. Set aside.
Peel the onion, scraping away any extremely charred bits. Cut out and discard the root and then cut the onion into chunks and drop into the blender. Squeeze the garlic cloves out of their skins into the blender. Peel the tomatoes directly over the blender (leaving on a little of the charred skin) and drop them in, seeds and all. Puree on medium speed until smooth.
Finishing the Sauce:
Stir the puree into the reduced cream. Season with salt and simmer for about 5 minutes, or until the sauce loses its raw taste.
Ahead-of-Time Note:
The sauce can be made a day or two ahead, covered, and refrigerated.
 Poblanos Rellenos (Stuffed Poblano Chilies)
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