Entree: Mexico – Durango (Northern Mexico) – Chiles Rellenos de Durango

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 4 large poblano chiles (about 8–10 oz / 225–285 g total)
- 1 lb (454 g) ground pork
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (about 6 g)
- 8 oz (225 g) queso Chihuahua, shredded
- 4 oz (113 g) queso fresco, crumbled
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (60 g) all-purpose flour, for dredging
- 4 large eggs, separated (whites and yolks separated)
- 3 cups (720 ml) vegetable oil, for frying
- Toothpicks, as needed

Tomato sauce:
- 1 lb (450 g) Roma or vine tomatoes (about 6 medium)
- 1/2 medium onion, roughly chopped (about 3 oz / 85 g)
- 2 cloves garlic
- 1 small jalapeño or serrano pepper, stemmed (optional, for heat)
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (2.5 g) dried oregano
- Salt and pepper to taste

Mexican rice:
- 1 cup (190 g) long-grain white rice, rinsed
- 2 cups (480 ml) chicken stock or water
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato puree or blended 2 tbsp tomato from sauce
- 1/4 tsp (1 g) salt

Refried pinto beans:
- 15 oz (425 g) canned pinto beans, drained, reserve 1/4 cup (60 ml) liquid
- 2 tbsp (30 ml) vegetable oil or lard
- 1/4 small onion, finely chopped (about 1 oz / 30 g)
- 1 clove garlic, minced
- Salt to taste

Garnish:
- Chopped cilantro, 2 tbsp (8 g)
- Thinly sliced white onion, 1/4 cup (40 g)
- Lime wedges

Instructions

Short Description:
Large roasted poblanos stuffed with a savory Durango-style mixture of local melting cheese and seasoned pork, lightly battered and fried, served with a warm tomato-based sauce, Mexican rice, and refried pinto beans to make a complete main course.

Regional Notes:
This Durango variation uses a mixture of local melting cheese (queso Chihuahua) and crumbled queso fresco combined with seasoned pork—rather than only cheese—then battered and fried (rebozado) and finished with a simple tomato sauce. The inclusion of hearty pork and Chihuahua cheese reflects northern Mexican preferences and distinguishes it from vegetarian or purely cheese chiles rellenos in other regions.

1. Roast the poblanos: hold each poblano over an open gas flame or under a hot broiler, turning until the skin is evenly blistered and blackened (about 8–10 minutes). Place roasted chiles in a sealed bowl or plastic bag and let steam 10 minutes. Peel off the charred skin, make a lengthwise slit on one side of each chile, and carefully remove seeds and veins, keeping the chile intact. Set aside to cool.
2. Make the pork filling: heat a skillet over medium heat and add 1 tbsp oil. Add finely chopped onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds. Add ground pork, breaking up with a spoon, and cook until browned and cooked through, 6–8 minutes. Season with cumin, oregano, 1 tsp salt and 1/2 tsp pepper. Remove from heat and let cool 5 minutes.
3. Combine stuffing: in a bowl, mix the cooled pork, shredded queso Chihuahua, and crumbled queso fresco until evenly distributed. Taste and adjust seasoning; filling should be savory and slightly salty.
4. Stuff the chiles: gently open each poblano slit wider, spoon about 3/4 to 1 cup of the pork-cheese mixture into each chile (do not overfill). Close the slit and secure with a toothpick if needed. Repeat for all chiles.
5. Prepare batter: separate the 4 eggs. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Lightly beat the egg yolks in a small bowl, then fold the yolks gently into the beaten whites until just combined—do not overfold.
6. Dredge and batter: place flour in a shallow dish. Lightly dredge each stuffed chile in flour, shaking off excess. Immediately dip and coat each dredged chile in the egg mixture, ensuring an even, airy coating.
7. Fry the chiles: heat 3 cups (720 ml) vegetable oil in a deep skillet or pot to 350°F (175°C) (or medium-high until a small drop of batter sizzles). Fry 1–2 chiles at a time, careful not to crowd, until golden and puffed, about 2–3 minutes per side. Transfer to a paper towel-lined tray to drain.
8. Make the tomato sauce: while frying, char the Roma tomatoes (or roast in oven) and transfer to a blender with 1/2 onion, 2 cloves garlic, and the jalapeño (if using). Blend until smooth. In a saucepan heat 1 tbsp oil over medium heat, add blended tomato mixture and cook 3–4 minutes. Add 1 cup chicken stock, 1/2 tsp oregano, and simmer 8–10 minutes. Season with salt and pepper to taste. If you prefer a smoother sauce, strain before serving.
9. Cook the rice: in a medium saucepan heat 2 tbsp oil over medium heat. Add rinsed rice and toast, stirring, until opaque and lightly golden, 3–4 minutes. Stir in tomato puree (or 2 tbsp of the tomato sauce), then add 2 cups chicken stock and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
10. Make refried beans: heat 2 tbsp oil or lard in a small skillet over medium heat. Sauté 1/4 chopped onion until translucent, add 1 minced garlic clove and cook 30 seconds. Add drained pinto beans and 1/4 cup reserved bean liquid or water. Mash with a potato masher or spoon until smooth but still slightly textured. Cook until thickened, season with salt to taste.
11. Plate and serve: spoon a ladle of warm tomato sauce onto each plate, place a fried chile on top, and spoon additional sauce over if desired. Serve with a scoop of Mexican rice and a portion of refried beans. Garnish with chopped cilantro, sliced onion, and lime wedges. Serve hot.
12. Leftovers and notes: reheat chiles gently in a skillet with a little oil to preserve crispness. If making ahead, keep sauce and chiles separate until serving to prevent sogginess.