Many chile relleno recipes call for the chiles to be stuffed, battered and fried in oil. I had a heart attack just thinking about it. Some recipes, however, call for the chiles to be stuffed and heated through in the oven. I came up with this recipe in an attempt to come up with a slightly healthier version.

6 poblano chiles, roasted and peeled

2 lbs boneless pork, cubed

1 white onion, chopped
3 cloves garlic, chopped
salt and fresh ground pepper to taste
2 bay leaves
2 tsp oregano
1 inch stick of cinnamon
3 whole cloves
water to cover

1 white onion
3 cloves garlic
1.5 lb tomatoes
3 Tbsp raisins
salt and pepper to taste
1/2 apples, chopped fine
2 Tbsp pine nuts
3 cups reserved pork broth
1 Tbsp oregano
2 Tbsp chile powder
1 sweet bell pepper

In a saucepan place pork, onion, garlic, salt and pepper, seasonings, and water to cover. Bring to a boil, reduce heat and simmer covered 1 hour or until meat is fork tender.

Take the saucepan off the heat and let the meat cool in the broth. Remove meat and strain broth into a bowl until you have 3 cups. Shred pork with your fingers.

In a large frying pan melt 2 Tbsp lard or canola oil and saute the pork until golden brown.

While the pork is cooking, prepare the tomato sauce. In a blender puree onions, garlic, and tomato until smooth. Melt 2 Tbsp lard or canola oil in a large saucepan and fry the tomato puree on med-high heat for three minutes, stirring to make sure it doesn't stick.

Add pork and remaining ingredients except salt and broth and cook another 5 minutes, stirring. Add pork broth, reduce heat to medium and cook another 10 minutes. After 10 minutes the sauce should reduce and thicken somewhat.

To assemble, slit the poblano chiles lengthwise not quite from tip to tip. Carefully, without tearing the chile, scoop out the seeds and veins. Spoon about a half cup of filling into the chile, which should be full but still allow the slit to close up.

Place the chiles on a baking sheet and heat in the oven at 350F until heated through. Serve with Mexican rice and steamed vegetables.

Learn more about this author, Brian Vandenbroek.
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