I think it’s funny how much of my recipes are tied in with a memory. It seems like every time I want to write about a recipe, it’s tied into a big old story. So, here’s the story for my Green Chile Pork Stuffed Rellenos.
We went to this restaurant that we go to every time we go to Arizona, called Tia Rosas. They make the most amazing food, very unique. That’s what we’re always looking for in a restaurant, something you can’t get anywhere else.
We each have a specific dish each time and I managed to come home and recreate them. So, the one I’m going to write about today is Green Chile Pork Rellenos. They serve it with a raspberry sauce on the top and a little sour cream with lime.
Generally, with Rellenos, it’s stuffed with some cheese and then coated with an egg batter and then fried. This was different. This is a roasted chile, not fried.
I didn’t know what kind of Chile they used but it is a dark green, shiny pepper, I think it was a Poblano or Pasilla chile. We roasted them on the barbecue, blistered it, and I peeled it and then I cut it open and took out the seeds.
Then I put in a glass pan with a little green enchilada sauce, so it just had some liquid. And then I stuffed it with some beautiful green chili pork I made.
I also stuffed I it with some different cheeses. I used some spicy Jack. I also used regular Jack cheese. I then closed the pepper up around it. And then I topped it with a little bit of the green enchilada sauce and then the raspberry “jam” on the top of it, and then I baked it.
I probably baked it for 25 minutes, let’s say at 375 degrees, just to really warm it all the way through, even though the meat was already cooked and the chile was cooked. Then when it came out, I mixed some sour cream with lime, and then I drizzled that across the top.
And let me tell you, it’s outstanding tasting! It’s just a really good, unique dish. I served it with some white rice that I mixed with some mild chopped Ortega chiles, Jack cheese and sour cream. Then I baked the rice mixture for a little while. I also served some pinto beans with it and then sliced tomatoes.
Doesn’t that sound like a beautiful dinner?
