---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Mexican
       Yield: 6 servings
       3 lb Boneless pork
     1/2    Onion; sliced
       2    Cl Garlic; peeled
       1 tb Salt
       6 tb Lard or the fat from the bro
     1/2 md Onion; finely chopped
       3    Cl Garlic; peeled and choppe
       8    Peppercorns
       5    Cloves
     1/2    Stick cinnamon
       3 tb Raisins
       2 tb Almonds; blanched & slivered
       2 tb Acitron or candied fruit; ch
       2 ts Salt
   1 1/4 lb Tomatoes; peeled and seeded
            ___tomato broth___
   1 1/4 lb Tomatoes; peeled and seeded
     1/4 md Onion; roughly chopped
       2    Cl Garlic; peeled and choppe
     1/4 c  Lard or reserved fat from th
       4    Cloves
       6    Peppercorns
       2 sm Bay leaves
   2 1/2    Cinnamon
     1/4 ts Dried thyme
       3 c  Reserved pork broth
            Salt; to taste
            ___the chiles___
       6    Chiles poblanos; or bell pep
            ___the batter___
            Peanut oil - at least 3/4 d
       4    Eggs; separated
     1/4 ts Salt
   Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
   This dish consists of large chiles or bell peppers stuffed with meat or
   cheese, coated with a light batter, and fried. They are served in a light
   tomato broth.
   There is alays an exclamation of pleasure and surprise when a cazuela of
   golden, puffy chiles rellenos sitting in their tomato broth is presented
   at the table. If you have eaten those sad, flabby little things that
   usually turn up in so-called Mexican restaurants in the United States as
   authentic chiles rellenos, you have a great surprise in store. Here is yet
   another prime example of the fine feeling the Mexicans have for texture in
   their food: you bite through the slightly crisp, rich chile poblano to
   experience the crunch of the almonds and little bits of crystallized
   fruits in the pork filling. Then there is the savory broth to cut the
   richness of the batter.
   Chiles poblanos are imported in great quantities to large centers of
   Mexican population here in the States but very few find their way to the
   East. (Maybe this was true in 1972 when this book was published, but these
   days they are readily available here in Cambridge. To me, bell peppers are
   no substitute.) I am afraid the bell pepper is about the only suitable
   substitute for appearance and size--you can always spike them with a
   little chile serrano.
   Assembling the chiles may seem like a long laborious task, but it is no
   more complicated and time consuming than most worthwhile dishes, and this
   dish is certainly worthwhile.
   Prepare the picadillo:
   Cut the meat into large cubes. Put them into the pan with the onion,
   garlic, and salt and cover with cold water. Bring the meat to a boil,
   lower the flame and let it simmer until just tender--about 40 to 45
   minutes. Do not overcook. Leave the meat to cool off in the broth.
   Strain the meat, reserving the broth, then shred or chop it finely and set
   it aside. Let the broth get completely cold and skim off the fat. Reserve
   the fat.
   Melt the lard and cook the onion and garlic, without browning, until they
   are soft.
   Add the meat and let it ook until it begins to brown.
   Crush the spices roughly and add them, with the rest of the ingredients to
   the meat mixture. Cook the mixture a few moments longer.
   Mash the tomatoes a little and add them to the mixture in the pan.
   Continue cooking the mixture over a high flame for about 10 minutes,
   stirring it from time to time so that it does not stick. It should be
   almost dry.
   Prepare the tomato broth:
   Blend the tomatoes, with the juice extracted from their seeds, with the
   onion and garlic until smooth.
   Melt the lard and fry the tomato puree over a high flame for about 3
   minutes, stirring to prevent sticking. Add the rest of the ingredients and
   cook them over a high flame for about 5 minutes, stirring.
   Add the pork broth and continue cooking the broth over a medium flame for
   about 15 minutes. By that time it will be well seasoned and reduced
   somewhat--but still a broth rather than a thick sauce. Add salt as