Best Crispy Pork Stuffed Anaheim Chiles Recipes

Crispy Pork-Stuffed Anaheim Chiles image

Provided by Martha Stewart

Number Of Ingredients 7

4 pounds boneless pork shoulder, trimmed and cut in 2-inch pieces
1 tablespoon coarse salt
12 large Anaheim chiles
12 ounces Monterey Jack cheese, grated (about 3 1/2 cups)
Quick Purple Tomatillo Sauce
Fresh cilantro sprigs, for garnish
Flour tortillas, warmed, for serving

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.

Crispy Pork-Stuffed Anaheim Chiles image

Yield serves 4 to 6

Number Of Ingredients 14

4 pounds boneless pork shoulder, trimmed and cut in 2-inch pieces
1 tablespoon coarse salt
12 large Anaheim chiles
12 ounces Monterey Jack cheese, grated (about 3 1/2 cups)
Quick Purple Tomatillo Sauce (recipe follows)
Fresh cilantro sprigs, for garnish
Flour tortillas, warmed, for serving
Quick Purple Tomatillo Sauce
10 small purple or green tomatillos (about 10 ounces total), husked and washed
1/2 small onion, coarsely chopped
2 jalapeño peppers, coarsely chopped
6 sprigs fresh cilantro, leaves only
1 1/2 teaspoons coarse salt
(makes about 2 cups)

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.