Chile Rellenos

Making Chili Rellenos is an operation. We hadn't made them in years, but got the inkling a couple of weeks ago. We had a nice piece of pork so we thought we go for it. We base our recipe off the classic Diana Kennedy recipe - Ours take of course is geared to prepared outside.

We start out with some stuff. There's quite a few steps in the process and it really takes about all afternoon to do.

The recipe is traditional - Well, before we get our hands on it anyway. It calls for the pork to be boiled and then simmered - Not happening! We need to get some smoke on that thing first - On the WSM for about 3 hours with peach wood...

Then chopped up and into some cast iron - We need some pork induced liquid so we need to submerge and simmer for a bit ...

Cut up the pork,  add some onion, peppers, spices  and chicken broth  - Into the  pot and back on to the cooker.

We let it go another hour or so - just simmering to mingle the flavors, and get some of that sweet  pork juice a flowing.

While the pork simmers, we get busy on the chilies and tomato broth. Blister the peppers then into a bag to steam prior to peeling.

Meanwhile, we simmer the broth and get some beans going - Right now, the kitchen is beginning to smell pretty dang good.

Next we haul the pork in, and add some more deliciousness to the mix - Almonds, raisins, roasted tomato and spices.

After peeling the peppers, we make an insertion, and carefully remove the seeds and membrane from inside. Then they are stuffed with the pork.  At this point they are dusted with flour and dipped in a egg white bath and gently fried - Oh yea!

Smother in the tomato broth and served with rice and beans - These are tasty treat!