Name: Chicharrón Stuffed Peppers
Prep time: 105 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 5 guajillo chiles, without stems or seeds, hydrated in hot water, for the sauce; 1/4 cups onion, for the sauce; 1 clove garlic, for the sauce; 1 teaspoon oregano, for the sauce; 1/2 cups chicken broth, for the sauce; 2 tablespoons vegetable oil, for the filling; 1/2 cups onion, finely chopped, for the filling; 500 grams pressed pork rinds, for the filling; 4 Poblano chiles, without skin and seeds, roasted and ready to be filled; 3 egg whites, for the batter; 3 egg yolks, for the batter; 1/2 cups flour, for the batter; vegetable oil, for frying; 2 tablespoons vegetable oil, for the sauce; 2 cups tomato purée, for the sauce; 1 cup chicken broth, for the sauce; salt, for seasoning; pepper, for seasoning

Preparation

45 mins

Low

For the sauce: Blend the guajillo pepper with the onion, garlic, oregano, salt, pepper, and chicken broth until everything is well integrated. Set aside. Pour the oil into a saucepan over medium heat, then add the onion until it takes on a shiny color, mix in the pressed chicharrón and cook for 5 minutes, stirring constantly. Pour in the sauce and continue cooking at the same temperature until it slightly reduces and you obtain a moist mixture. Remove from heat and let cool.

Upload your recipes and discover their calories and nutritional information.
Easily make your grocery list with all the recipes you're going to cook.
Receive our newsletter weekly with ideas and tips to be the best cook.

Print your favorite recipes and much more!

Chicharrón Stuffed Peppers

Ingredients

Preparation

Sign up at Kiwilimón

Connect with your user and interact with us

Complete your profile!

Recover my password and/or my activation code

Reset my password

Validate the account