At market comedors and street corner carts throughout Guatemala (and Mexico) one can often find piles of stuffed and fried chilis called Chilis Rellenos (literally translated as stuffed chiles). When bought on the street, these little beauties are often a little greasy but no less delicious especially when served with a little picante (hot sauce). This recipe comes our amazing home stay cook in Antigua, Guatemala. Once again, a huge thanks must go to Sandra!
For the pork:
1kg pork neck
1 medium carrot, peeled and diced into thick rounds
1 medium onion, peeled and quartered
1 clove garlic, peeled and crushed with the side of a knife
1 branches of thyme
For the chilis:
12 medium sized green or red sweet peppers (you can use whatever size you want but will need to adjust the quantities of the other ingredients accordingly)
1 handful of green beans, top and tailed
1 large potato, peeled and diced into large cubes
1 medium carrot peeled and diced into thick rounds
0.5kg fresh roma tomatoes, diced
1 medium onion, peeled and finely diced
2 cloves garlic, peeled and finely diced
2 branches of thyme
6 eggs separated with both the yolks and the whites kept
Pinch of breadcrumbs
Salt and pepper to taste
1L vegetable oil for shallow frying
- Fill a large pot with 2L of water and then add the pork neck, carrot, onion, crushed clove of garlic, herbs and peppercorns. Bring to the boil and then reduce to a simmer and cook for 3-3.5hours or until the pork is very soft and tender. If you have a pressure cooker then put all the ingredients in together and then cook for 45 mins. Once pork is cooked, remove and allow to rest.
- While pork is resting, cook potatoes, carrot and green beans in a pot of lightly salted water until soft. Drain and allow to cool.
- Once pork and vegetables are rested and cool enough to work with, dice everything as finely as you can. You could also pulse everything in a food processor but you want to keep it a little bit chunky.
- Grill chilis over an open flame and then put in the fridge in a sealed container until the skin is well wrinkled and easy to peal off. When ready, peal the skin and remove the seeds leaving a hole in which you can put the stuffing.
- Sauté the tomatoes, onion, garlic, thyme and bayleaf over a medium heat until well cooked and then add in the finely chopped meat and vegetables. Take off the heat and then add the bread crumbs to complete the stuffing. Taste and season with salt and pepper as required.
- Fill the chilis with the stuffing mix and set aside
- Beat egg whites until stiff and then add yolks, mix with flour and a pinch of salt
- Coat each chile with the egg mixture and then shallow fry until golden brown.
- Chilis can be served by themselves with some hot sauce as a snack or with rice and some salad as a meal.
*DISCLAIMER: We’re still on the road so recipe is yet to be tested. We’ll get to it as soon as we can. Any feedback welcome.