Relleno para Chiles Pasillas de Oaxaca

Ingredients

• 8–10 large chiles pasillas de Oaxaca
• 450g (1 lb) stewing pork with some fat, cut into 2.5cm (1-inch) cubes
• Salt to taste
• 3 tablespoons pork lard
• 5 garlic cloves, finely chopped
• 1/3 medium white onion, finely chopped
• 3 tomates verdes (tomatillos), husks removed, finely chopped
• 225g (8 oz / about 250ml) ripe tomatoes, finely chopped
• 1/2 small plantain, peeled and cut into small cubes
• 125ml (1/2 cup) raisins
• 83ml (1/3 cup) slivered almonds
• 63ml (1/4 cup) pitted green olives, finely chopped
• 1/2 thick slice pineapple, peeled and cut into small cubes
• 4 stems flat-leaf parsley (about 265ml / 1 heaped cup), finely chopped
• Sugar to taste
• Beaten egg and oil for frying
• Tomato sauce made with reserved pork broth, to serve

Method

1. 1
   Wipe the chiles pasillas de Oaxaca clean. Toast lightly on a dry comal, then soak in warm water until pliable. Remove, pat dry, and set aside.
2. 2
   Place pork cubes in a saucepan, cover with cold salted water, and bring to a gentle simmer. Cook at 90–95°C (194–203°F) until fully tender. Remove pork, reserve the broth, allow meat to cool, then drain and chop into small pieces.
3. 3
   In a wide, heavy pan, melt the lard over medium heat. Cook garlic and onion until soft and translucent, 8–10 minutes.
4. 4
   Add the chopped tomatillos and tomatoes. Cook over medium-high heat, stirring regularly, until the mixture is dry and no liquid pools in the pan.
5. 5
   Stir in the plantain, raisins, almonds, olives, pineapple, and parsley. Cook briefly until the fruit begins to soften. Add the chopped pork, stir well, and continue cooking until the filling is cohesive and well seasoned. Adjust salt and add a pinch of sugar if needed. Spread onto a tray and cool completely.
6. 6
   Make a careful lengthwise slit in each chile (scissors work well) without cutting through the base or removing the stem. Remove seeds and veins gently.
7. 7
   Fill each chile with the cooled stuffing and press the edges together to close.
8. 8
   Dip each stuffed chile in beaten egg and fry in hot oil at approximately 175°C (347°F) until golden on all sides.
9. 9
   Drain briefly and serve with a tomato sauce prepared using the reserved pork broth.