• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexican Food Journal logo
  • Recipe Index
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About The Journal
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    You are here: Home / Chiles / Chiles Rellenos de Puerco

    Chiles Rellenos de Puerco

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    Pork Stuffed Poblano Chiles

    Chiles Rellenos are one of the best known and loved Mexican foods. Chile relleno translates as “stuffed chile.” If you have never had them, they are Poblano chiles that are stuffed with pork, beef or cheese and then are battered and fried and served covered in salsa roja. Heaven on a plate. Don’t you agree?

    Chile Relleno in Salsa Roja
    Chile Relleno in Salsa Roja

    Visual Recipe for Authentic Chiles Rellenos

    Follow the visual guide to prepare authentic chiles rellenos. The full printable recipe is at the end of the guide. Let’s get cooking!

    How to Make Chiles Rellenos

    Don’t be intimidated by this recipe. It does take some effort to prepare, which is well worth it, but anyone can do it. If you follow the guide carefully you will have prepared some amazing traditional chiles rellenos.

    Ingredients to Make Chiles Rellenos
    All the ingredients for pork filled chiles rellenos.

    To make chiles rellenos start by gathering all of your ingredients. The recipe has many ingredients and it is good to collect them all to ensure that you haven’t forgotten any. You don’t want to get halfway through preparation and then have to make a run to the supermarket. This reminder comes from hard-earned experience. :)

    Ingredients:

    • 6 large Poblano chiles
    • 2 pounds pork loin roast
    • 1 cup pork broth
    • 2 lbs Roma tomatoes
    • 2 white onions
    • 4 garlic cloves
    • 3 large eggs
    • ¼ cup chopped raisins
    • ¼ cup coarsely chopped walnuts
    • ½ cup chopped parsley
    • ½ cup flour
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground clove
    • 2 tablespoons apple cider vinegar
    • 4 cups cooking oil

    First, Prepare the Poblano Chiles

    The recipe calls for Poblano chiles which must be cleaned before using. If you are not sure how to clean chiles, see our guide to roasting and peeling Poblano chiles.

    Fresh Poblano Chiles

    Fresh Poblano Chiles

    Poblanos are flavorful and only mildly hot and hold up well to stuffing. They are the traditional chile for making chiles rellenos.

    How to Make the Pork Filling

    Cooked Pork Filling Chiles Rellenos
    Pork filling for chiles rellenos.

    The pork filling for this recipe is adapted from a recipe in Diana Kennedy’s cookbook, The Art of Mexican Cooking.

    If this cookbook is not in your collection consider buying it. It’s a great resource for anyone who loves Mexican cooking. I was lucky enough to have Diana sign my copy at a book signing in San Miguel de Allende.

    Prepare the Pork for the Filling

    Loin roast is a good cut for this dish. Clean any tough membrane from the pork and then cut into 1″ to 1 ½″ cubes.

    Cubed Pork
    Cut the pork into cubes.

    You cube the pork so it cooks evenly. 1″ to 1 ½″ cubes are fine. You don’t have to be too precise because you will shred and chop the meat after it is cooked.

    Boiling Cubed Pork
    Put the pork in a pot with ¼ of a white onion and just cover with water.

    Put the pork into a pot with ¼ of a white onion and just cover with water. Bring the water to a boil and then reduce the heat to a simmer and cook for 35 minutes. Skim any scum that rises to the top.

    Pork Broth in Stock Pot
    Remove the pork and simmer the broth to reduce it.

    Once the pork is cooked remove it from the pot and simmer the broth until it has reduced to about 1 cup of liquid. Reducing the broth concentrates the pork flavor. It will take about 10 minutes to reduce.

    Cooked Pork for Filling
    The fully cooked pork.

    You are ready to prep the filling.

    Shredded Pork in Bowl
    Shred the pork with your fingers.

    With your fingers break apart the pork into smaller pieces.

    Finely Chopped Pork
    Then chop the pork finely.

    Use a knife to chop the pork into fine pieces. Try to cut meat into evenly sized pieces.

    Prepare the Salsa

    You will make two batches of this salsa to make the chiles rellenos. One batch is used to prepare the pork filling and the other batch is used when you serve the chiles rellenos.

    Blend Salsa Ingredients
    Put the ingredients in the blender jar with about ¼ water.

    Put the salsa roja ingredients into your blender. Add about ¼ cup of water which is just enough to help the salsa fully blend without making it watery.

    Blended Tomato Salsa
    Blend mixture for 1 minute.

    Blend the salsa for about 1 minute. It should still have a bit of texture but it shouldn’t be chunky. Don’t be put off by the pale pink color of the salsa. It takes on a beautiful red color when fully cooked.

    Oil in Pan
    Add 2 tablespoons cooking oil to pan and heat to medium-hot.
    Frying Tomato Salsa
    Slowly pour the blended salsa into the hot oil.

    Frying the salsa in hot oil helps develop a rich flavor. To fry it, slowly pour it into the hot oil. Be careful because it tends to spatter.

    Reduced Tomato Salsa
    Simmer for 10 minutes until the salsa has thickened and darkened in color.

    Simmer the salsa roja for about 10 minutes until it has thickened. As promised the salsa has turned a beautiful deep red color and the flavor has intensified.

    Prepare Filling

    Adding Pork to Salsa
    Add the shredded chopped pork to 1 batch of the salsa roja
    Add Other Ingredients to Pork
    Add the rest of the ingredients.

    Then add the rest of the filling ingredients including 1 cup of pork broth and 2 tablespoons of apple cider vinegar.

    Mixing Ingredients Chiles Rellenos Filling
    Stir well to incorporate all of the ingredients
    Pork Filling Chiles Rellenos
    It’s starting to look delicious.

    Cook the filling over low heat for about 20 minutes until most, but not all of the liquid has evaporated. You want the filling to remain moist but it shouldn’t be dripping liquid when you fill the chiles.

    Stuff and Close the Chiles

    Stuff each chile with the pork filling. Do not overstuff the chiles because you won’t be able to close them with a toothpick and the filling will spill out. More isn’t always better. You want to maintain a balance between all of the ingredients.

    Stuffing a Chile Relleno
    Stuff each chile with pork filling
    Closing a Chile Relleno with Toothpick
    Use a toothpick to close the Poblano chile.
    Stuffed Chile Poblano Closed with Toothpick
    Properly closed chile. The stuffing won’t fall out of this one.

    Prepare the Batter

    Traditional chiles rellenos are battered in a light egg batter. Follow these steps to make a perfect batter.

    Separating Egg Whites
    Separate the egg whites.

    Carefully separate the egg whites. If you get some yolk in the whites before they are whipped the batter won’t expand and become fluffy.

    Separated Egg Yolks
    Separate the yolks.

    Try not to break the yolks because you add them one at a time to the whipped whites.

    Adding Egg Whites to Bowl
    Pour the egg whites into a mixing bowl.

    Start by pouring the egg whites into a large mixing bowl.

    Whip Egg Whites
    Use an electric hand mixer to whip the egg whites.

    Whip the egg whites with an electric hand mixer set on high.

    Whipping Egg Whites
    Whip until the egg whites are fluffy and coat the back of a spoon.

    It takes a few minutes of whipping for the egg whites to expand and become fluffy. When the egg whites have expanded greatly and the mixture starts to form peaks when you remove the beaters it is ready for the next step.

    Adding Yolks to Egg Whites
    Add the yolks one at a time to the whipped egg whites.

    Gently slide the yolks into the whipped egg whites one at a time. Add one and when it is fully incorporated add the next one until they are all incorporated.

    Whipping Chile Relleno Batter
    Whip until the yolks are incorporated and the batter is light and fluffy.

    When the batter is smooth light and fluffy and coats the back of a wooden spoon without dripping it is ready to use. If it separates while you are in the process of battering and frying the chiles just whip it with your electric mixer for a few seconds to incorporate again.

    Batter the Chiles

    Once the chiles are stuffed, it’s time to batter them in the egg batter.

    Flouring a Chile Relleno
    Flour all sides of the chile.

    Dust all sides of the chile with flour which helps the egg batter stick to the chile.

    Battering a Chile Relleno
    Dip the floured chile in the egg batter to cover both sides.

    Very gently dip the floured chile into the egg batter. Be sure to cover all of the chile in batter.

    Placing Chile Relleno in Hot Oil
    Fry the chiles one or two at a time.

    Very gently slide one of the stuffed chiles into your frying pan. Be very careful to not knock the batter off the chile.

    Flipping a Chile Relleno
    Gently turn the chile to cook the other side.

    When the bottom part of the chile has turned a golden color, use two spatulas to carefully turn the chile over. Be very careful to not knock the batter off the chile.

    Frying Chile Relleno
    Looking good!

    This chile is ready to be removed from the oil. The coating has turned a beautiful golden brown.

    Chiles Rellenos
    Place the chiles on a plate with paper towels to drain excess oil.

    Drain the chiles on a plate covered with paper towels for a couple of minutes to remove excess oil.

    Serve the Chiles Rellenos

    Now comes the best part, serving and eating the chiles rellenos. To serve, spoon some salsa roja onto a plate place the chile in the middle of the salsa and then spoon a bit more salsa over the chile. It is ready to serve. Chiles rellenos are served warm not piping hot.

    Chile Relleno in Salsa Roja
    A perfectly prepared chile relleno.

    Doesn’t it look great?

    Provecho!

    Chile Relleno in Salsa Roja
    Print Pin
    3.23 from 18 votes

    Recipe Chiles Rellenos

    Recipe for authentic chiles rellenos, Poblano chiles stuffed with a savory pork filling. Chiles Rellenos are one of the best known and loved Mexican foods. Give this recipe a try. You won't be disappointed.
    Course Pork
    Cuisine Mexican
    Keyword Poblano peppers, pork, salsa roja, stuffed peppers
    Prep Time 1 hour hour
    Cook Time 1 hour hour
    Total Time 2 hours hours
    Servings 6 chiles rellenos
    Calories 525kcal
    Author Douglas Cullen

    Ingredients

    • 6 large Poblano chiles
    • 2 pounds pork loin roast
    • 1 cup pork broth made during preparation of the dish
    • 2 lbs Roma tomatoes
    • 2 white onions
    • 4 garlic cloves
    • 3 large eggs
    • ¼ cup chopped raisins
    • ¼ cup coarsely chopped walnuts
    • ½ cup chopped parsley
    • ½ cup flour
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground clove
    • 2 tablespoons apple cider vinegar
    • 4 cups cooking oil

    Instructions

    • PREP THE POBLANO CHILES
    • Follow these instructions to prep the Poblano chiles for use in the recipe
    • PREPARE THE PORK
    • Cut the pork into 1" to 1 ½" cubes
    • Put the pork in a large pot
    • Add ¼ of a white onion
    • Add just enough water to the pot to cover the pork
    • Bring the pork to a boil and reduce to a simmer and cook for 35 minutes
    • When the pork is cooked remove from the water and reserve
    • Continue simmering the pork broth until it has reduced down to 1 to 1 ¼ cups of liquid, about 10 more minutes
    • PREPARE THE SALSA ROJA
    • (
      Prepare 2 batches of this salsa
      )
    • Add 1 pound of roughly chopped tomatoes, ½ of a white onion, 2 cloves of garlic, ½ teaspoon of salt and ¼ cup of water to your blender.
    • Blend for 1 minute until smooth.
    • Heat 2 tablespoons of oil in a pan
    • Slowly pour the blended mixture into your pan with the hot oil
    • Simmer for about 10 minutes to cook and thicken it
    • PREPARE THE FILLING

    In a pan, to 1 batch of salsa, add the following ingredients:

    • All of the chopped pork
    • -½ finely chopped onion
    • -½ cup chopped parsley
    • -¼ cup coarsely chopped walnuts
    • -¼ chopped raisins
    • -¼ teaspoon ground cinnamon
    • -¼ teaspoon ground clove
    • -2 tablespoons apple cider vinegar
    • -1 cup pork broth
    • Stir to mix all ingredients
    • Cook over low heat stirring occasionally for approximately 20 minutes until moist of the moisture has evaporated from the filling
    • PREPARE THE BATTER
    • Separate the whites and yolks from 3 eggs
    • Put the egg whites in a large mixing bowl
    • Whip the egg whites with an electric beater until the egg whites are fluffy and can coat the back of a spoon
    • Add 1 egg yolk to the whipped egg whites and whip until incorporated
    • Add another egg yolk and whip until incorporated
    • Add the 3rd egg yolk and whip until incorporated
    • The batter is ready when it is light, smooth and fluffy
    • BATTERING THE CHILES
    • Sprinkle flour on all sides of each stuffed chile
    • With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chile
    • FRYING THE CHILES
    • Preheat 4 cups oil to medium-hot in a frying pan
    • Gently lower the battered chiles into the hot oil
    • Fry the chiles 1 or 2 at a time. Don't overcrowd them
    • When the bottom of the chile has turned golden brown turn the chile with 2 spatulas
    • Place the fried chiles on a plate covered in paper towels to remove excess oil
    • SERVING THE CHILES RELLENOS
    • To serve, spoon some salsa onto a plate, place the chile relleno in the middle of the salsa and then spoon a little more salsa over the chile.

    Notes

    • If your egg batter starts to separate while you are battering chiles, a few seconds whipping with the electric beater will incorporate it again.
    • Depending on the size of your chiles, you will probably have some pork filling leftover which makes a great taco.

    Nutrition

    Calories: 525kcal | Carbohydrates: 30g | Protein: 42g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 267mg | Potassium: 1366mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2240IU | Vitamin C: 129.4mg | Calcium: 78mg | Iron: 3.3mg

    Other Recipes with Poblano Chiles

    • Rajas con Queso
    • Chiles en Nogada

    More Pork Recipes

    • Pork Ribs in Salsa Roja
    • Pork Chops in Salsa Verde
    • Red Pork Pozole
    • Pork Leg Torta

    More Chiles

    • Bowl of Homemade Fajita Seasoning Mix
      Fajita Seasoning
    • Bowl of Mexican Pickled Peppers (Chiles en Vinagre)
      Mexican Pickled Peppers
    • Dried Pasilla Chiles
      Pasilla Chiles
    • Dried Ancho Chiles
      Ancho Chile

    Reader Interactions

    Comments

    1. Meredyth Sawyer says

      April 24, 2021 at 4:34 am

      Okay, my bad. I forgot to include the fact that you said you have to make 2 batches, so that explains the tomatoes and the garlic cloves I forgot to mention but what about the cinnamon?

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    D. Cullen Profile Picture

    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

    More about me →


    Most Popular Recipes

    • Classic Salsa Verde
    • Bowl of Mexican Restaurant Style Salsa
      Restaurant Style Salsa
    • Bowl of Traditional Mexican Sopa de Fideo
      Traditional Sopa de Fideo
    • Bowl of Authentic Red Pozole
      Red Pork Pozole
    • Bowl of Chicken Tinga
      Chicken Tinga
    • Agua de Jamaica
    • Tres Leches Cake with Berries
      Tres Leches Cake
    • Beet Salad Citrus Balsamic Vinaigrette Recipe
      Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
    • Cheese Enchiladas with Red Enchilada Sauce
      Red Enchilada Sauce
    • Authentic Mole Poblano
      Mole Poblano

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 Mexico Publishing LLC