Crispy Pork Stuffed Anaheim Chiles Food

CHUY'S BURRITO

Steps:

• For the carnitas: Add diced pork to a medium stockpot along with the lard, onion, beer, orange juice, salt and garlic and stir ingredients together. Bring to a simmer over medium heat, then allow pork to cook, stirring every 10 minutes, until tender and golden brown, about 2 hours.
• For the chile relleno: Meanwhile, set a large skillet over medium heat and add 1/2 cup lard. Add Anaheim chiles and fry until skin begins to separate from the peppers, about 5 minutes; transfer peppers to a container that contains 2 liters water. Allow chiles to cool, then remove the skin. Make a small 1/2-inch opening on each chile (by the stem).
• Cut block of cheese into 2-inch-long strips and stuff each pepper with 2 or 3 strips of cheese. Roll the stuffed chiles in flour until fully covered (reserve 1 teaspoon flour). Set aside.
• Separate egg whites from egg yolks. Whisk egg whites with an electric mixer until you have a cloudlike substance, about 10 minutes. Add reserved teaspoon flour, then add all 6 yolks one at a time.
• Add remaining 1/2 cup lard to a large skillet over high heat. Dip each chile individually in meringue, then slowly lay chile in skillet. Cook each side until golden brown, 2 to 3 minutes per side. Remove stems from all chiles and set aside.
• For the guacamole: Peel and mash avocados in a medium bowl, then stir in lime juice and salt. Set aside in refrigerator to cool.
• For the pico de gallo: Mix tomatoes, onion and cilantro in a medium bowl. Add salt to taste.
• For the burritos: Heat a tortilla in a griddle over medium heat; set aside. Add about 18 ounces carnitas to a large skillet and fry until crispy. Add a chile relleno to the same skillet and cook until the cheese is melted and the outer part of the chile relleno is crispy. Transfer chile relleno and carnitas to the center of the heated tortilla. Evenly spread guacamole and pico de gallo to taste. Fold burrito in half, then bring in the sides and roll into a burrito. Repeat with remaining ingredients.

15 EASY WAYS TO USE ANAHEIM PEPPERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CRISPY PORK-STUFFED ANAHEIM CHILES

Steps:

• Place pork in a large, heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat). Set aside.
• Preheat oven to 375 degrees. Place chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer chiles to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. With stems intact, slit each chile lengthwise; carefully remove seeds and veins. Place, slit side up, on a baking sheet.
• Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with remaining 2 cups cheese. Spoon 1 tablespoon tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.

CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE

Steps:

• Preheat a fryer to 375 degrees F.
• In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
• Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
• Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
• In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
• Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
• In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
• Mix all ingredients together and refrigerate until needed.

SPICY SHREDDED PORK

Steps:

• Preheat the oven to 300 degrees F.
• To begin, just throw the brown sugar, vinegar, olive oil, salt, dried oregano, cumin, chili powder, garlic and some pepper into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease it or omit it if you like.) Cut 1 of the onions into quarters and put it in the food processor with the spices. Blend the ingredients until totally combined and then pour it over the pork shoulder. Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
• Cut the remaining 3 onions into wedges and make a bed of onions in a large Dutch oven. Place the pork on the onions and add a couple of cups of water. Cover tightly and roast until fork-tender, 6 to 7 hours, turning every hour. Crank up the heat to 400 degrees F, remove the lid and roast skin-side up for another 15 to 20 minutes to get the skin crispy. Let the pork rest for 15 minutes before shredding.
• Shred the pork (2 forks work well) and put the meat into a pan or serving dish. Pour the juices and onions over the meat. Serve with lime wedges, sour cream, pico de gallo, tomatillo salsa ... whatever makes your skirt fly up!

STUFFED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

CRISPY PORK-STUFFED ANAHEIM CHILES

Steps:

• Place pork in a large, heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat). Set aside.
• Preheat the oven to 375°F. Place chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer chiles to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. With stems intact, slit each chile lengthwise; carefully remove seeds and veins. Place, slit side up, on a baking sheet.
• Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with the remaining 2 cups cheese. Spoon 1 tablespoon tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.
• Quick Purple Tomatillo Sauce
• Put the tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil, then reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
• Process tomatillos, onion, jalapeños, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.