Stuffed Poblano Chilis with

Meat and Rice, in Ancho Sauce

This, in essence, is the low-fat version of Chili Rellenos; filled, but not batter fried. It the product of a day of looking at the refridgerator contents and recipes, and reconciling the two.

Try to find queso fresco (sometimes called casero), it has a taste between Monterey Jack and feta; if not, use Jack cheese. Also, the meat is interchangeable, but if you use chicken breasts, reduce the simmering time to 1 hour.

The process is not as daunting as it seems, it can be done in steps, over two days if necessary (do everything but the stuffing and cooking of the chilis, the day ahead).

6 large, fresh poblano chiles (also called pasillas)

Filling

3/4 # meat (pork or chicken thigh, prefered)

salt and pepper

1/2 c white rice

3/4 c water

1 1/2 T butter

4 lg. shallots, mostly peeled

1 sm. head garlic, mostly peeled

1 ear corn, shucked

2 t cumin

2 cloves

1/2 t cinnamon pcs.

3 T chopped almonds

3 T chopped figs (or other dried fruit)

1/2 # shredded cheese (queso fresco, or Jack)

salt and pepper to taste

Sauce

2-3 ancho chiles, (dried poblanos)

1 1/4 c broth, from boiled meat

shallots

garlic

1/2 lime, juiced

1 t cumin, roasted and ground

1 t Mexican oregano

1 T tomato paste

salt to taste

Put meat in pot, with enough water to cover, bring to a boil, cover pot with a lid, and simmer for 2 hours, turning occasionally.

While the meat is simmering, light a gas burner and with a long meat-type fork, skewer the shallots and garlic,char the skins, one at a time on all sides, about 1 minute per side; let cool. Roast the chiles over the flame, one at a time, until charred on all sides, and put in a paper bag for 5 minutes. Shuck corn, and roast over flame, until blackened, about 3 minutes, set aside. Peel shallots and garlic, and scrape skins from the poblanos (it is not necessary to remove all the blackened skins from the vegetables, it gives them more flavor). After removing the skins from the peppers, slit down the sides, and remove the seeds.

Toast seasonings for the filling in a medium hot pan for about a minute, and grind in a morter and pestle, or a spice/coffee grinder, and set aside.

Combine the rice and water in a pan, bring to a boil, stir and cover; reduce heat to simmer, and cook undisturbed for 15 minutes, remove from heat and let cool.

Preheat oven to 350 degrees

When meat is done, pour hot broth over the dried ancho chiles, and let sit for 20 minutes, (poke chilis with knife well, to let the broth soak inside and out). Shred pork by hand, or with a fork, and set aside.

Slice kernels from the ear of corn; chop 2 of the shallots, and 3-4 cloves of garlic; combine the prepared vegetables with the rice, pork, figs, almonds, cheese, and roasted seasonings; salt and pepper to taste.

Carefully fill chiles with the stuffing, and put in a greased baking dish (approx. 8 in. square, or round); cover, and put in oven to bake for 20-25 minutes.

While chiles are baking, heat a pan, and toast the cumin for the sauce; grind, and set aside.

Take the dried chiles from the soaking water; remove the stems and seeds, and put in a blender. Coarsely chop the remaining shallots, and 3 more cloves of garlic; add to the blender. Add the broth, cumin, lime juice, oregano, and tomato paste. Blend until smooth, about 2-3 minutes, and pour into a dish. (If sauce is too thick, add water by the tablespoon to adjust the consistancy)

When the chiles in the oven are done, serve immediately; put 2-3 T of the ancho sauce, per plate, top with a stuffed chile, and garnish with fresh cilantro.

Serve one chile per person, at a several course dinner; two with a salad, for a meal.