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!
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!