Rocotos rellenos numero uno (stuffed chiles no. 1)

Yield: 20 peppers

Measure Ingredient
20 eaches Red Rocoto chiles, -OR- substitute the largest Jalapenos available
\N \N Water to cover
1 pounds Pork; cubed
3 cups Water
2 tablespoons Vegetable oil
2 eaches Onions; chopped
2 cloves Garlic; minced
1 cup Peanuts; toasted and ground
1 pounds Cooked green peas
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 eaches Hard-boiled eggs; diced
4 eaches Eggs; separated
\N \N Vegetable oil

Wash the chiles, leave the stems intact, open half way, and carefully remove the seeds. Place the peppers in a large pot, cover with water, and boil the chiles slowly for 3 minutes. Drain the chiles carefully, keeping them intact, and set aside.

Place the pork in a medium saucepan, add the 3 cups water, and bring to a boil. Lower the heat to a simmer and cook for 1 hour, or until the pork is tender. Drain the mixture and reserve the cooking liquid. Grind the pork using a coarse setting on the grinder and set aside.

Heat the oil in a medium skillet and saute the onions and the garlic. Add the ground pork, peanuts, peas, salt, and pepper, amnd enough of the reserved pork stock to keep the mixture moist. Mix in the chopped eggs and remove from the heat and let the mixture cool for a few minutes.

Stuff the chiles with this mixture and close as tightly as possible.

Beat the egg whitesw until they are quite stiff and then fold the well beaten egg yolks into the whites.

Heat the oil, and when it is ready, dip each pepper into the egg mixture and deep fry for 30 to 60 seconds, until the outside is golden brown. Drain on paper towels.

Authors' heat scale: Hot

Recipe from Na Conce in _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95

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