Chile Relleno in Salsa Roja
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3.88 from 8 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.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Pork
Cuisine: Mexican
Keyword: Poblano peppers, pork, salsa roja, stuffed peppers
Servings: 6 chiles rellenos
Calories: 525kcal
Author: Douglas Cullen


  • 6 large Poblano chiles
  • 2 pounds of 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
  • 1/4 cup chopped raisins
  • 1/4 cup coarsely chopped walnuts
  • 1/2 cup chopped parsley
  • 1/2 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 2 tablespoons apple cider vinegar
  • 4 cups cooking oil


  • Follow these instructions to prep the Poblano chiles for use in the recipe
  • Cut the pork into 1" to 1 1/2" cubes
  • Put the pork in a large pot
  • Add 1/4 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 1/4 cups of liquid, about 10 more minutes
  • (Prepare 2 batches of this salsa)
  • Add 1 pound of roughly chopped tomatoes, 1/2 of a white onion, 2 cloves of garlic, 1/2 teaspoon of salt and 1/4 cup of water to your blender.
  • Blend for 1 for 1 minute 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

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

  • All of the chopped pork
  • -1/2 finely chopped onion
  • -1/2 cup chopped parsley
  • -1/4 cup coarsely chopped walnuts
  • -1/4 chopped raisins
  • -1/4 teaspoon ground cinnamon
  • -1/4 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
  • 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
  • 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
  • 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
  • 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.


  • 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 left over. The left over filling makes a great taco.


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