Pulled Pork And Elote Chile Relleno With Black Bean Sauce Recipes

PULLED PORK CHILI

Steps:

• Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
• Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
• Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
• Top individual servings with shredded Monterey Jack cheese.

CHILE RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA

Steps:

• To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
• Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
• Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
• Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
• Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
• Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
• To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

CHILE RELLENO WITH VEGETABLE PICADILLO AND BLACK BEAN SAUCE

Steps:

• Fry poblano peppers until the skins are blistered. Peel, seed and devein the peppers. In a skillet, cook onions, peppers and corn for 5 minutes. Add cilantro and cool the mixture. When mixture is cool, add cheese and mix thoroughly. Slice peppers lengthways and stuff mixture until full.
• To make the sauce: in a medium saucepan coated with oil, cook onions, garlic, chipotle and oregano for 5 minutes. Add the black beans and water and cook for another 5 minutes. Puree sauce until smooth and season with salt and pepper.
• To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top.

SPICY PORK AND BLACK BEAN CHILI

Steps:

• In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
• Cover and remove from heat. Let stand 1 hour.
• Drain liquid and cover with 8 cups of cold water.
• Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
• Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
• Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
• Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
• Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
• Add beans and peppers; season with salt and pepper.
• Cover and cook 15 minutes more or until peppers are tender.
• Add chopped parsley or chopped coriander.

PULLED PORK AND ELOTE CHILE RELLENO WITH BLACK BEAN SAUCE

Steps:

• Roast/blister peppers over an open flame. Remove the peppers and set in a bowl, cover tightly with ceran wrap and let the pepper steam for 10 minutes. This makes the skin easier to peel away from the flesh. Using the back side of a butterknife, gently scrape away the flesh. Stuff the chile with the pork and half the cheese. Top with a little more cheese and bake in a 400 degree oven for about 10 minutes, until the cheese is melted and the whole package is heated through. Plate on top of the black bean puree with some crema and chipotle cream sauce. Garnish with cilantro and fried tortilla strips.