Chile Rellenos

Ingredients:

• 1lb Beef chuck (sliced in chunks)

• 1lb Pork shoulder (sliced in chunks)

• 4 cups of water 

• 1/4 a onion 

• 3 garlic cloves

• 1/2 of salt 

• 6 green bell peppers

• 16oz Block of Mozzarella cheese 

Filling

• 1 cup of green beans (finely sliced) 

• 14 oz potatoes (diced)

• 7 oz green beans 

• 5 oz carrots 

• 3 diced garlic cloves

• 1/4 of a diced onion

• 1 diced tomato

• 1/2 tbsp salt 

• 1 cup of broth

Recipe:

1. Prep the veggies:

• Dice the potatoes, carrots and green beans. 

• Slice the onion into 1/4

2. To a pressure cooker add in the meat, 4 cups of water, garlic, 1/4 of an onion, 1/2 tbsp of salt. Pressure cook for 30 minutes. 

3. While the meat cooks, boil the veggie (potatoes, carrots and green beans) until tender.

4. Carefully depressurize the pressure cooker and allow the meat to cool and then shred it. Save 1 cup of broth for later. 

5. To a hot pan add in oil, diced onion, diced tomato, the left over broth, salt, the shredded meats, and the boiled veggies for about 10 minutes. 

6. Roast the bell peppers for 5 minutes, or until the skin is blackened and blistered on both sides. 

7. Place them in a ziplock bag to them steam. Let them sit for 5 minutes.

8. Peel and rub off as much of the loose skin on the peppers and cut a small slit down the middle of the peppers and remove the seeds.

9. Grab some filling and shape into an oval and carefully stuff the peppers with the filling with a slice of cheese and gently close the opening of the peppers.

10. Heat the frying oil in a large saucepan. 

11. For the batter, separate the egg whites from the yolks into two separate bowls. Using an electric hand mixer, beat the egg whites until stiff peaks form.

12. While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.

13. Gently dip the chiles in the egg batter and gently place them in the hot frying oil. Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy.

14. Transfer the peppers to the lined baking sheet to drain off any excess oil.