Classic Pork Picadillo-Stuffed Chiles In Tomato Broth

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Rick Bayless


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3 tablespoons rich-tasting pork lard or vegetable oil

2 medium white onions, chopped into 1/4-inch pieces

2 28-ounce cans good-quality whole tomatoes in juice, undrained

OR 3 pounds (about 6 medium-large round or 20 plum) ripe tomatoes, cored and cut into large pieces

1 teaspoon cinnamon, preferably freshly ground Mexican canela

1 teaspoon black pepper, preferably freshly ground

2 cups chicken or beef broth

1/2 cup slivered almonds

1 1/2 pounds coarsely ground pork shoulder (look for “chili grind” in the grocery store

1/2 cup raisins

1 tablespoon cider vinegar


Oil to a depth of 1 inch, for frying

8 medium (about 1 1/2 pounds total) fresh poblano chiles, not twisted or deeply indented, preferably with long stems

8 6-inch wooden skewers or 16 toothpicks

6 large eggs, cold

2 tablespoons all-purpose flour, plus about 1 cup for dredging the chiles

Sprigs of fresh cilantro, watercress or flat leaf parsley, for garnish

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