• 3 pounds pork butt or shoulder, trimmed of tendons & cut in cubes
• 1 small white onion, quartered, plus 1 small white onion, chopped
• 3 whole garlic cloves plus 4 garlic cloves, chopped
• 2 teaspoons plus 1/2 teaspoon sea salt
• 7 tablespoons fat, skimmed from cooking broth
• 10 whole black peppercorns
• 6 whole cloves
• 1 - 1-inch piece Mexican cinnamon stick
• 4 tablespoons raisins
• 3 tablespoons slivered almonds
• 3 tablespoons finely chopped candied fruit
• 4 or 5 medium tomatoes, roasted and peeled
• 6 large poblano chiles,prepared for stuffing
• 4 eggs, separated
• Pinch of sea salt
• Vegetable oil for frying
• Flour for dredging
• Tomato sauce (click for recipe from huevos Motuleños)

METHOD

Put pork cubes in stock pot and add onion quarters, whole garlic cloves, and 2 teaspoons salt.  Cover with cold water, bring to a rolling boil, lower heat, and simmer for about 45 minutes.  Do not overcook.  Drain meat, reserving cooking broth. Shred meat with fingers or two forks and set aside.  Refrigerate broth for several hours, or until fat has risen to the top.  Skim off 7 tablespoons of fat from chilled broth; discard broth or refrigerate for another use. Heat fat in a heavy skillet over medium heat and add chopped onion and garlic.  Fry until onion is wilted and transparent, about 5 to 7 minutes.  Stir in shredded meat and remove from heat.

In a coffee or spice grinder, grind together peppercorns, cloves, and cinnamon stick.  Add ground spices, raisins, almonds, candied fruit, and remaining 1/2 teaspoon salt to shredded meat mixture.  Mash roasted tomatoes with a potato masher and add to the meat mixture.  Cook over medium heat for about 15 minutes, or until liquid is absorbed.  Set aside to cool.  When cool enough to handle, divide into 6 equal portions, shape into oval balls, and refrigerate until ready to stuff the chiles.

Stuff each of the roasted, prepared chiles with chilled meat mixture and set aside.

In a small bowl, beat egg whites until stiff.  Gently whisk in egg yolks, one at a time, and pinch of salt.  In a heavy skillet or Dutch oven, heat 1 to 2 inches of oil over medium heat.  Dredge stuffed chiles in flour and dip them, two at a time, into egg batter to coat.  Gently slide two chiles into hot oil. Fry over medium heat for 2 to 3 minutes.  Using 2 spatulas, turn gently and cook an additional 2 to 3 minutes, or until golden brown.  If necessary, use a spoon to scoop hot oil over any areas of the chiles that are not cooking completely.  When golden, remove from hot oil with slotted spoon and drain on paper towels.  Keep in a warm oven while frying remaining chiles.  Serve hot on individual dinner plates in a pool of warm Tomato Sauce.  Serves 6.

Reprinted with permission from © 2005, Cuisines de Mexico, Inc. Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago, published by Shearer Publishing  click for book review

Read the story of the making of a chef about Fonda's chef, Miguel Ravago

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this recipe from www.inmamaskithchen.com

"This remarkable dish... is popular at banquets celebrating Diez y Seis de Septiembre, a Mexican holiday commemorating Mexico's struggle for independence from Spain. The green chiles and red sauce are said to represent two of the three colors of the Mexican flag." From Fonda San Miguel.

 

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