Crispy Pork Stuffed Anaheim Chiles Recipes

CRISPY PORK-STUFFED ANAHEIM CHILES

Steps:

• Place pork in a large, heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat). Set aside.
• Preheat oven to 375 degrees. Place chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer chiles to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. With stems intact, slit each chile lengthwise; carefully remove seeds and veins. Place, slit side up, on a baking sheet.
• Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with remaining 2 cups cheese. Spoon 1 tablespoon tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.

QUICK PURPLE TOMATILLO SAUCE

Steps:

• Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
• Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed.

ANAHEIM CHILI PORK STEW

Steps:

• In a large stock pot add all of the ingredients into the pot and bring to a rolling boil and reduce heat to a low simmer until the pork is tender.

CRISPY PORK-STUFFED ANAHEIM CHILES

Steps:

• Place pork in a large, heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat). Set aside.
• Preheat the oven to 375°F. Place chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer chiles to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. With stems intact, slit each chile lengthwise; carefully remove seeds and veins. Place, slit side up, on a baking sheet.
• Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with the remaining 2 cups cheese. Spoon 1 tablespoon tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.
• Quick Purple Tomatillo Sauce
• Put the tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil, then reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
• Process tomatillos, onion, jalapeños, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.

INDIAN STUFFED ANAHEIM CHILE PEPPERS

Steps:

• Make a lengthwise slit in the peppers and remove the seeds.
• In a bowl, mix together crushed peanuts, salt, turmeric powder, coriander powder, dry mango powder and red chili powder.
• Generously fill peppers with the peanut mixture.
• Lightly coat outside of peppers with a little oil (using pastry brush or hands).
• Place peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary - peppers should wilt a little but still hold their shape).
• Heat little oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out - it's ok.
• Remove from skillet and serve hot or at room temperature.
• Tip: Buy similar size peppers so they cook evenly.