Chiles Rellenos
8 green chiles, roasted and peeled, seeds removed
1 pound lean pork
water
1 clove garlic
1 teaspoon salt
4 eggs, separated
flour
vegetable oil
Prepare the chiles. Cover pork with water and add the garlic and salt. Boil until tender. Cut into strips. Stuff chiles with the meat and hold together with a toothpick. Beat the egg whites until very stiff, fold in slightly beaten egg yolks. Roll chiles in flour, dip in egg batter and deep fry in hot oil until golden.
Submitted by Donna St.
Source: Savoring the Southwest Cookbook.
International Dishes
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