Entree: United States – Southwestern United States (New Mexico) – Chiles Rellenos

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 35 min

Total 1 hr 30 min

Ingredients

- 8 large New Mexico Hatch chiles, approx. 2 1/2 lb (1.1 kg)
- 1 lb (454 g) ground pork
- 1 cup (195 g) cooked long-grain white rice
- 1 small yellow onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced, about 1/2 cup (75 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano (Mexican oregano if available)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) ground black pepper
- 8 oz (225 g) shredded Monterey Jack cheese (optional, for stuffing)
- 1/2 cup (60 g) all-purpose flour, for dusting
- 4 large eggs, separated
- 1/2 cup (120 ml) vegetable oil or lard for frying (plus more as needed)
- For the New Mexico red chile sauce:
  - 4 dried New Mexico red chile pods (stemmed, seeded), about 0.7 oz (20 g) or 3 tbsp (18 g) New Mexico chile powder
  - 2 cups (475 ml) low-sodium chicken broth
  - 1 small garlic clove
  - 1/4 tsp (1 g) ground cumin
  - 1/2 tsp (3 g) kosher salt (adjust)
  - 1 tbsp (15 ml) vegetable oil
- Cilantro-lime rice:
  - 1 cup (190 g) long-grain white rice, uncooked
  - 2 cups (475 ml) water or low-sodium chicken broth
  - 1 tbsp (15 ml) lime juice
  - 2 tbsp (8 g) chopped fresh cilantro
  - 1/2 tsp (2 g) salt
  - 1 tbsp (14 g) butter or oil
- Refried pinto beans:
  - 15 oz (425 g) canned pinto beans, drained and rinsed
  - 2 tbsp (30 ml) vegetable oil
  - 1/4 cup (60 ml) chicken broth or water
  - 1/2 tsp (2 g) salt

Instructions

Short Description:
Roasted New Mexico Hatch chiles stuffed with a seasoned ground pork, rice, and cheese filling, lightly battered and fried, finished with a classic New Mexico red chile sauce and served with cilantro-lime rice and refried pinto beans for a complete Southwestern main course.

Regional Notes:
This New Mexico version uses large Hatch chiles—roasted and peeled—and a red New Mexico chile sauce, which give a sweeter, earthier, and less smoky flavor than other regional chiles. The larger Hatch chiles accommodate a hearty pork-and-rice filling so the dish functions as a satisfying main-course entree typical to New Mexican home cooking.

1. Roast the Hatch chiles: over a gas flame, under a broiler, or on a hot grill, char all sides of the chiles until blackened and blistered, turning often, about 8–12 minutes. Place chiles in a bowl and cover tightly with plastic wrap or a towel for 10 minutes to steam.
2. Peel and prepare chiles: peel charred skin away (do not rinse under water), make a lengthwise slit down one side of each chile and remove seeds and membranes with a small spoon or knife; keep stems intact for presentation. Pat dry and set aside.
3. Cook rice for stuffing if not already cooked: bring 2 cups (475 ml) water or broth and 1 cup (190 g) uncooked rice to a boil, reduce to low, cover and simmer 18 minutes. Fluff and cool; measure 1 cup (195 g) cooked rice for filling.
4. Make the pork filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add chopped onion and cook until soft, 4–5 minutes. Add garlic and cook 30 seconds. Add ground pork and cook, breaking up, until no longer pink, about 6–8 minutes. Stir in diced tomato, cooked rice, cumin, oregano, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper; cook 2–3 minutes to blend flavors. Remove from heat and fold in 4 oz (115 g) of the shredded Monterey Jack if using (reserve remaining cheese). Taste and adjust salt.
5. Stuff the chiles: spoon about 1/4–1/3 cup of the pork-and-rice filling into each chile (do not overfill; leave room to close). If using cheese-only pockets or to add a melty center, place a small handful (about 1 tbsp / 15 g) additional cheese with the filling. Close the slit gently.
6. Prepare batter: place 1/2 cup (60 g) flour in a shallow bowl. In a separate bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. Gently fold in the 4 egg yolks, stirring just to combine into a light, airy batter.
7. Dust and batter chiles: lightly dust each stuffed chile with flour, shaking off excess. Dip each floured chile into the egg batter, coating evenly.
8. Fry the chiles: heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry chiles in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a paper-towel-lined tray and keep warm in a low oven (200°F / 95°C).
9. Make the New Mexico red chile sauce while frying: remove stems and seeds from dried pods, toast briefly in a dry skillet 20–30 seconds (optional), then soak pods in 2 cups (475 ml) hot chicken broth for 15 minutes to soften. Transfer pods and soaking liquid to a blender with 1 garlic clove, 1/4 tsp (1 g) cumin, 1/2 tsp (3 g) salt, and blend until smooth. Strain the sauce through a fine sieve into a saucepan. Heat 1 tbsp (15 ml) oil in the pan, add sauce and simmer gently 5–7 minutes, adjusting salt; if too thick, add a little water. Keep warm.
10. Make cilantro-lime rice: melt 1 tbsp (14 g) butter or heat oil in a small saucepan over medium. Add cooked rice (from step 3), lime juice, chopped cilantro, and 1/2 tsp (2 g) salt; warm through 2–3 minutes, fluffing gently to combine. Keep covered until serving.
11. Make refried pinto beans: heat 2 tbsp (30 ml) oil in a skillet over medium. Add drained pinto beans and 1/4 cup (60 ml) broth, mash with a potato masher or fork until desired texture; cook 4–5 minutes until creamy and warmed through. Season with 1/2 tsp (2 g) salt and more broth if needed to loosen.
12. Plate and finish: place a scoop of cilantro-lime rice and a portion of refried beans on each plate. Arrange 2 chiles rellenos per person (for 4 servings) and spoon warmed New Mexico red chile sauce over the top of the chiles (or serve sauce on the side). Sprinkle remaining shredded Monterey Jack over hot chiles if desired and garnish with extra cilantro and lime wedges.
13. Serve immediately so the batter stays crisp. Leftovers keep refrigerated up to 2 days; reheat in a 350°F (175°C) oven covered with foil until heated through.