Peter Gallagher
TVWBB Guru
Here's our take on the classic Diana Kennedy recipe for Chili Rellenos. We've been doing these for years, and each time you have one of these you really realize what a treat they are. Lots of fun to prepare too.
The stuff
The recipe is traditional, and 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 but into some cast iron - We need some pork induced liquid so we got to submerge and simmer for a bit ...
We let that go for while and start on the tomato broth and chiles
Blister the peppers
get the broth and beans happening....
After the meat is done, chop it up and add the other ingredients- then stuff the chiles , hit them with a little flour and then roll in some egg whites and fry....
you'll end up with something like this!
The stuff
The recipe is traditional, and 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 but into some cast iron - We need some pork induced liquid so we got to submerge and simmer for a bit ...
We let that go for while and start on the tomato broth and chiles
Blister the peppers
get the broth and beans happening....
After the meat is done, chop it up and add the other ingredients- then stuff the chiles , hit them with a little flour and then roll in some egg whites and fry....
you'll end up with something like this!
