Stuffed Rocoto Chiles
Monday, 26 May 2008
The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.
At a glance
20 stuffed chiles
20 red rocoto chiles, or substitute the largest jalapeños available
Wash the chiles, leave the stems intact, open half way, and carefully remove the seeds. Place the peppers in a large pot, cover with water, and boil the chiles slowly for 3 minutes. Drain the chiles carefully, keeping them intact, and set aside.
Place the pork in a medium saucepan, add the 3 cups of water, and bring to a boil. Lower the heat to a simmer and cook for 1 hour, or until the pork is tender. Drain the mixture and reserve the cooking liquid. Grind the pork using a coarse setting on the grinder, and set aside.
Heat the oil in a medium skillet and sauté the onions and the garlic. Add the ground pork, peanuts, peas, salt, pepper, and enough of the reserved pork stock to keep the mixture moist. Mix in the chopped eggs, then remove from the heat and let the mixture cool for a few minutes.
Stuff the chiles with this mixture and close as tightly as possible.
Beat the egg whites until they are quite stiff and then fold the well beaten egg yolks into the whites.
Heat the oil, and when it is ready, dip each pepper into the egg mixture and deep fry for 30 to 60 seconds, until the outside is golden brown.