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Pork Chile Rellenos
Source: The Shed Barbeque and Blues Joint
What You’ll Need
2 Prairie Fresh® pork tenderloins
2 tablespoons olive oil
1/2 tablespoon cumin
1/2 tablespoon dried oregano
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Cholula hot sauce* optional for added heat
2 tablespoons fresh cilantro, diced
2 bay leaves
1/2 tablespoon minced garlic
1 small onion, diced
1/2 cup orange juice (pulp free)
1 4-ounce can diced green chiles
4-6 poblano peppers
1 lb. queso cheese or pepper jack cheese, sliced
1 cup flour
1 quart canola or vegetable oil for frying
Egg batter: Prepare before using
6 eggs whites and yolks separated
3 tablespoons flour
- Cut pork tenderloins into 3 equal-sized pieces and rub with olive oil.
- In a bowl, combine cumin, oregano, jalapeno powder, salt and pepper.
- Coat tenderloin pieces with rub.
- In a pressure cooker, add green chiles, bay leaves, minced garlic, orange juice, onion, Cholula hot sauce and juice of 2 limes. Give a quick stir to marry flavors.
- Add seasoned tenderloin pieces to pressure cooker.
- Place lid and set pressure cooker on pressure cook for 25 minutes. *Make sure pressure cooker is in the Seal position.
- Once cooked, remove pork from pressure cooker and place in a large bowl. Finely shred pork using two forks. Add 1-2 cups juice from the pressure cooker to shredded pork and place in refrigerator to cool. Pork should cool completely before use.
- In oven under broil, char the skin on the poblano peppers; about 5-10 minutes. Remove from oven.
- Carefully remove charred skin from peppers.
- Leaving stem attached, make a cut from stem about halfway down pepper.
- Carefully remove seeds. *For extra spice, leave seeds in.
- Remove pork from refrigerator. Gently squeeze out excess juices from shredded pork.
- Stuff peppers with shredded pork and sliced cheese. Careful not to overstuff. The opening should come together.
- Once all peppers are stuffed, coat all sides with flour.
- Place stuffed peppers in freezer for 20 minutes.
- Prepare egg batter by placing egg whites in a large bowl and mixing on high with a hand mixer for 15 minutes until triple the size and the consistency is pure fluff. Add the yolks of the eggs into the mixture and beat with a hand mixer on high for 5 minutes. Add the flour and continue mixing on high for another 2 minutes. Set aside.
- In a large pan, heat 1-2 inches of fry oil to 350 F.
- Coat peppers in egg batter and fry until golden brown.
- Garnish with cilantro and serve with your favorite salsa.