Ingredients:
- or 1 whole large chicken .
- 1/2 onion; sliced
- 5 whole cloves
- 2 tbsp acitron or candied fruit; chopped
- 4 whole cloves
- 3 cups reserved pork broth
- salt to taste
- peanut oil - at least 3/4 deep
- a little flour
Directions:
- PICADILLO:
- Cut the Pork into large cubes. Put them and the bone into stockpot with the Onion, Garlic, and Salt and cover with cold water. Bring the meat to a boil, lower the flame and simmer until just tender-about 40 to 45 minutes. Do not overcook. Let cool 30 mins. . Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. If using Chicken, cook the same way, let cool remove meat from bones and shred.
- *****************************
- Melt the Lard or Oil and cook the Onion and Garlic, without browning, until soft. Add the meat and let it cook until it begins to brown. Crush the Spices roughly and add them and the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer. Mash the Tomatoes a little and add them to the mixture in the pan. Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry.
- *****************************
- PREPARE THE TOMATO BROTH:
- In a blender, puree the Tomatoes, with the juice extracted from their seeds, with the Onion and Garlic until smooth.
- Melt the Lard or Oil and fry the Tomato Puree over a high flame for about 3 minutes, stirring to prevent sticking.
- Add the rest of the ingredients and cook them over a high flame for about 5 minutes, stirring.
- Add the Pork Broth and continue cooking the broth over a medium flame for about 15 minutes. By that time it will be well seasoned and reduced somewhat-but still a broth rather than a thick sauce.
- Add salt as necessary.
- *******************************
- CHILES:
- Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (It makes a nice dipping handle) Rinse the chiles and pat them dry.
- Stuff the chiles until they are well filled out. Set them aside on paper toweling while you make the batter.
- *******************************
- BATTER:
- Heat the oil in a large heavy skillet until it starts to smoke. Meanwhile, beat the egg whites until they are stiff, but not too dry. Add the salt and egg yolks one by one, beating well after each addition.
- Pat the Chiles completely dry (or the batter will not adhere) and sprinkle them lightly with flour. Dip them into the batter.
- Fry the chiles in the hot fat, turning them from time to time, until they are an even golden brown all over. Drain the chiles on the paper toweling and place them in the tomato broth (it should come about halfway up the chiles) to heat through over a low flame. Serve immediately.
- ***************************
- To Freeze: Place Uncooked, Unbattered Stuffed Chiles on a sheet pan and freeze until solid. Then vacuum pack or put in Ziploc Freezer bags. Freeze Tomato Broth separately in Freezer bags.
- Thaw Chiles completely, and bring to room temp. Dredge in flour, batter and cook as above.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1090.7 Kcal (4567 kJ) | ||
| Calories from fat | 659.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.27g | 113% | |
|---|---|---|---|
| Cholesterol | 406.47mg | 135% | |
| Sodium | 5107.96mg | 213% | |
| Potassium | 1644.93mg | 35% | |
| Total Carbs | 21.8g | 7% | |
| Sugars | 10g | 40% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 80.5g | 161% | |
| Vitamin C | 34.6mg | 58% | |
| Iron | 5.2mg | 29% | |
| Calcium | 107.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 158.77 Kcal (665 kJ) | ||
| Calories from fat | 96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.67g | 113% | |
|---|---|---|---|
| Cholesterol | 59.17mg | 135% | |
| Sodium | 743.55mg | 213% | |
| Potassium | 239.45mg | 35% | |
| Total Carbs | 3.17g | 7% | |
| Sugars | 1.46g | 40% | |
| Dietary Fiber | 0.53g | 15% | |
| Protein | 11.72g | 161% | |
| Vitamin C | 5mg | 58% | |
| Iron | 0.8mg | 29% | |
| Calcium | 15.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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