Insideout Chile Rellenos

Instead of stuffing the peppers (which were too small anyway) I took all of the bold flavors of chile rellenos, and let them simmer in the slow-cooker all day - yes the house still smells great! The key to this dish is the overnight rest in the fridge, it gives the poblanos and pork time to meld into perfection. For the cornbread, I was inspired by a 2008 Mark Bittman recipe, I set out to make a cornbread that was just sweet enough and balanced out the heat & smokiness of the poblanos.

Ingredients: For the chile rellenos

  • 2.5 pound pork roast
  • 2.5 pounds of tomatillos, husk removed, rinsed & quartered
  • 1 large red onion, diced
  • 6 cloves of garlic, smashed
  • 1 quart of homemade chicken stock
  • 4 small (or 2 large) roasted poblano peppers (mine came from the freezer)
  • 1/2 cup of olive oil
  • 1 lime, juiced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp of kosher salt (taste for seasoning after the meat is cooked through)

For the cornbread

  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal (not coarse)
  • 1/2 cup of frozen corn, thawed
  • 1/4 cup sugar in the raw
  • 3/4 cup half & half
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1 large egg

Method: Chile Rellenos

  1. put it all in your slow cooker. Cook on high for 45 mins, then low for 5-6 hours. Check the meat for doneness around the 3 hour mark, it should pull apart easily with a fork.
  2. for optimal taste, let it rest overnight
  3. warm up the next day & serve with queso fresco, sour cream & rice (and cornbread too)

Cornbread - make as you're re-heating the rellenos

  1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan
  2. Combine dry ingredients in a seperate bowl
  3. Then mix eggs into half/half, corn, olive oil & sugar
  4. Combine mixture into dry ingredients - do not over mix!
  5. Pour batter into pan it and smooth out, & place the on on the center rack of the oven
  6. Bake about 35-40 minutes, until top is browned and sides have pulled away from pan; a toothpick inserted into center will come out clean
  7. Portion & drizzle with honey, I like lavender honey with my cornbread

What do you like to serve with your cornbread? Any secret/special ingredients?

Victoria