Chile Rellenos with Ground Pork and Tomatoes
Delight your taste buds with these indulgent Chile Rellenos stuffed with savory ground pork and fresh tomatoes. Featuring roasted poblano peppers, this recipe flawlessly blends smoky charred chiles with a richly spiced meat filling, seasoned with cumin, oregano, and garlic for bold, aromatic flavors. A light, airy egg batter creates a golden, crispy coating that perfectly complements the tender peppers and juicy filling. Ideal for a comforting dinner, these chile rellenos come together in under 90 minutes and are perfect when paired with rice, beans, or a fresh tomato sauce. Garnish with cilantro for a fresh pop of color and serve this authentic Mexican dish hot for an unforgettable meal.
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Recipe Information
Ingredients
- 6 large Poblano chiles
- 1 lb Ground pork
- 2 medium Tomatoes
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 large Eggs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil
- 2 tbsp Cilantro (optional, for garnish)
Instructions
Preheat your broiler or open flame to char the poblano chiles. Roast the chiles over the flame (or under the broiler) until the skins are blistered and blackened, turning frequently.
Once roasted, transfer the chiles to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes, then gently peel off the charred skin. Make a slit down one side of each chile and remove seeds and membranes, being careful to keep the chiles intact.
Heat a large skillet over medium heat and add the ground pork. Cook until browned and fully cooked, breaking up any lumps with a spatula.
Dice the onion and tomatoes, and mince the garlic cloves. Add them to the skillet with the pork. Stir in the ground cumin, dried oregano, salt, and black pepper. Cook for 5-7 minutes, or until the mixture is fragrant and the tomatoes have softened. Remove from heat and let cool slightly.
Carefully stuff each poblano chile with the pork and tomato mixture, ensuring the filling is evenly distributed but not over-packed.
Separate the egg whites and yolks into two bowls. Using a whisk or electric mixer, beat the whites until stiff peaks form. Gently fold in the yolks until fully incorporated, creating a light and airy batter.
Lightly coat each stuffed chile in all-purpose flour to help the batter adhere. Then, dip it into the egg batter, ensuring it is fully coated.
Heat the vegetable oil in a large frying pan over medium heat. Carefully place each battered chile into the hot oil, frying 2-3 chiles at a time. Cook for 2-3 minutes on each side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
Serve the chile rellenos hot, garnished with chopped cilantro if desired. Pair with rice, beans, or a simple tomato sauce on the side for a complete meal.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 22.5 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
