Poblanos Relleños ►
The dried fruits in the chicken filling balance the savory spicing and salty olives, making this a very special version of a classic Mexican dish. Serve this with a tossed salad and some sauteed corn or zucchini. The chilies and sauce may both be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat the sauce in a small saucepan over low heat, and reheat the chilled chilies for 10 to 12 minutes at 400 F.
Ingredients
- Large Poblano Chilies - 6
- Vegetable oil - for frying
- Stuffing
- Unsalted Butter - 1/2 cup (1 stick)
- Onion - 1, chopped
- Garlic Cloves - 2, minced
- Pimento-Stuffed Green Olives - 1/2 cup, drained and sliced
- Pitted Prunes - 1/2 cup, coarsely diced
- Dried Apricots - 1/2 cup, coarsely diced
- Dried Peaches - 1/2 cup, coarsely diced
- Cumin - 1-1/2 teaspoons, ground
- Cinnamon - 1-1/2 teaspoons, ground
- Cloves - 1/4 teaspoon, ground
- Chicken - 2 cups, shredded, cooked
- Salt and freshly ground black pepper to taste
- Roasted-Tomato Sauce
- Heavy (Whipping) Cream - 1-1/2 cups
- Garlic Cloves - 8, large, unpeeled
- Onion - 1, large, unpeeled and halved crosswise
- Tomatoes - 4, large, ripe
- Salt and freshly ground black pepper to taste
- Radishes - 3, large, sliced thin
Instructions
Preheat the oven to 500 F. Make a 1- to 1-1/2-inch-long lengthwise slit in each poblano chili. In a large, heavy skillet, pour oil to a depth of 1/2 inch and heat over high heat until almost smoking. Fry the chilies, two at a time, turning once or twice with tongs, until the skin blisters and turns olive-beige in color. Remove the chilies from the pan and submerge them in a bowl of ice water. Repeat with the remaining chilies. Once the chilies have cooled, peel off the blistered skin. Using a teaspoon, gently scrape the seeds out of the chilies through the slit, being careful not to tear the flesh. Set aside.
To make the stuffing: Melt the butter in a large saute pan or skillet over medium heat. When the bubbles begin to subside, add the onion and garlic and cook, stirring constantly, for 3 minutes, or until the onions are golden. Add the olives, prunes, apricots, and peaches, and cook, stirring frequently, for another 3 minutes. Add the cumin, cinnamon, cloves, and chicken and continue to cook, stirring to combine, for 2 minutes more. Season with salt and pepper. Carefully stuff each chili through the slit in the side. Set aside.
To make the sauce: Place the cream in a saucepan and bring to a boil over medium heat; watch as it comes to a boil and stir so that it does not boil over. Cook over medium heat until reduced to about 1 cup, and set aside.
Heat a dry cast-iron griddle or skillet over high heat until a drop of water evaporates on contact. Toast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened, and the onion is partly blackened. Set aside. Toast the tomatoes in the same way, turning several times, until blistered on all sides. Peel the onion, rubbing away any charred bits, and add to the garlic. Peel the tomatoes directly over a blender or food processor to avoid losing any juices, and add the garlic and onion. Puree the vegetables. Combine the reduced cream and the tomato puree in a saucepan and heat for 3 to 4 minutes. Season with salt and pepper and keep warm.
Meanwhile, preheat the oven to 500 F. Grease a baking pan with shortening or oil and place the stuffed chilies in a single layer in the prepared pan. Bake the chilies for 7 minutes, or until heated through. Spoon the warm tomato sauce onto individual plates or a large serving platter and arrange the chilies on top of the sauce. Garnish with radish slices.
