Chile Relleno
Poblano Chile, Chihuahua Cheese, Carnitas, Cotjia Cheese, Chile Oil, Pepitas, Sour Cream, Salsa Roja
Chef Brooke Warden of Pink Cactus | Charleston, SC
Yield: 4 servings
Adapted by StarChefs | december 2024
INGREDIENTS
Carnitas:
Pork shoulder
Pork fat
5 cloves garlic
3 bay leaves
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon ground cinnamon
1 tablespoon black peppercorns
Salsa Roja:
15 dried chiles de árbol
Canola oil
Black peppercorns
5 cloves garlic
3 bay leaves
3 white onions, quartered
Three 100-ounce cans tomatoes, drained
1 cup granulated sugar
To Assemble and Serve:
4 large poblano chiles, charred, skin removed, sliced lengthwise, and seeded
2 cups shredded Chihuahua cheese
½ cup crumbled Cotija cheese
2 tablespoons agave syrup
1 tablespoon chile oil
2 tablespoons pepitas
½ cup sour cream
METHOD
For the Carnitas:
Heat oven to 225°F. In a large hotel pan, add pork shoulder. Cover halfway up with pork fat. Add remaining ingredients. Mix pork is evenly coated. Cover pan with aluminum foil and roast 8 hours, or until fork-tender.
For the Salsa Roja:
In a rondeau over medium flame, heat a splash of oil. Add chiles and a pinch of black peppercorns. Toast until fragrant. Add garlic and onions. Cook until alliums are soft and transluscent. Add tomatoes and sugar. Reduce heat and let simmer 2 hours, stirring occasionally. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Let cool. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
On a work surface, stuff each pepper with ½ cup Chihuahua cheese and 4 ounces Carnitas. Close peppers and transfer to a sheet tray. Top with Cotija cheese. Drizzle with agave syrup and chile oil. Finish with pepitas. Using a blowtorch, char the tops until the cheese has melted and is bubbly. Transfer to a serving plate. Top with sour cream and serve with a ramekin Salsa Rojo.
