This is our first year growing poblano chile peppers so I thought I’d try out a few new recipes. After looking up stuffed chile recipes of various types I decided to settle on a kind of open faced chile rellenos with pulled pork and rice. Normally chile rellenos are stuffed, battered, and deep fried, but I thought the pulled pork would bring enough fat on it’s own so I settled on just roasting the peppers over an open flame and using spanish rice. Enjoy the photos below!

 

 

Adding Tomato Paste to Rice

Mixing in the Tomato Paste

Adding Water to Rice

Making Tomato Rice

Blistering Chiles

Blistering Chiles

Blistered Chiles Ready to Sweat

Blistered and Peeled Poblano Chiles

Stuffing Poblanos with Pulled Pork

Poblanos Filled with Pulled Pork

Rice Stuffed Poblanos

Stuffing Poblanos with Rice

Dressing Poblanos up with Cheese

Stuffed Poblanos Dressed with Cheese

Stuffed Poblanos Dressed with Cheese

Finished Open Face Chile Rellenos

Finished Open Face Chile Rellenos

Finished Open Face Chile Rellenos

 

Spanish Rice (as pictured)

1 1/2 cups long grain rice

1 shallot, diced

2 garlic cloves, smashed

1 small can tomato paste

1 tsp Sweet n Savory Chipotle Powder

1 tblsp butter

1 cup chicken stock concentrate

2 cups water

1 tsp salt

Melt butter in a large pan over medium heat and add rice. Toast rice for a couple minutes to add some flavor it will be done when it’s too hot to handle with your fingers. Add most of the tomato paste and stir until evenly mixed. Add chicken stock and reduce. While chicken stock is reducing put two cups of water to boil in a kettle. Add boiling water to the rice slowly as needed and stir frequently as if you are making a risotto until rice has reached finished texture. Add diced shallot and check final seasoning. Serve with a vinegar based hot sauce or if you’re like me – fresh hot chiles. Enjoy!