CHILES STUFFED WITH PICADILLO
(8 servings)

16 poblano chiles, roasted, peeled, seeded, and deveined
Flour
5 eggs, separated
Corn oil or lard
Tomato Broth

TOMATO BROTH

3 T oil oil
1 onion, thinly sliced
2 carrots, peeled and thinly sliced
10 medium tomatoes, roasted, peeled, seeded, and chopped
1/2 c. vinegar
3 T sugar
Salt and pepper
2 t. dried oregano

PICADILLO

3 pounds ground pork
1 large onion, halved
3 garlic cloves, chopped
Salt and pepper
6 T. lard
1 small onion, finely chopped
3 carrots, finely chopped
2 zucchini, finely chopped
1 pound tomatoes, chopped
1 c. shredded cabbage
3/4 c. blanched almonds, chopped
1/2 c. raisins

Stuff the chiles with the Picadillo, then dust them with flour.  Beat the egg whites until stiff.  Beat the yolks lightly with a pinch of salt and gently fold together with the whites to make a batter.  Dip the chiles into the batter and fry in hot oil until golden.  Drain on brown paper.  To serve, place the chiles in the Tomato Broth.

To make the Picadillo, cook the pork with the onion halves, garlic, and salt and pepper to taste for about 20 minutes.  Drain off the liquid and discard the onion.  Heat the lard in another pan and saute the chopped onion, carrots, and zucchini until the onion is translucent.  Add the tomato, cabbage, almonds, raisins, pork, and salt and pepper to taste.  Simmer for about 20 minutes, or until the mixture has thickened and the tomato is cooked through.

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