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Ingredients

• 3 lb Boneless pork
• 1/2 x Onion, sliced
• 2 x Cloves garlic, peeled
• 1 Tbsp. Salt
• 6 Tbsp. Lard or possibly the fat from the broth
• 1/2 med Onion, finely minced
• 3 x Cloves garlic, peeled and minced
• 8 x Peppercorns
• 5 whl cloves
• 1 x 1/2 inch sti cinnamon
• 3 Tbsp. Raisins
• 2 Tbsp. Almonds, blanched & slivered
• 2 Tbsp. Acitron or possibly candied fruit, minced
• 2 tsp Salt
• 1 1/4 lb Tomatoes, peeled and seeded
• 1 1/4 lb Tomatoes, peeled and seeded
• 1/4 med Onion, roughly minced
• 2 x Cloves garlic, peeled and minced the broth
• 4 whl cloves
• 6 x Peppercorns
• 2 sm Bay leaves
• 2 1/2 stk cinnamon
• 1/4 tsp Dry thyme
• 3 c. Reserved pork broth
•     Salt, to taste
• 6 x Chiles poblanos, or possibly bell peppers
•     Peanut oil - at least 3/4" deep
• 4 x Large eggs, separated
• 1/4 tsp Salt
•     A little flour

Description

This Dish Consists Of Large Chiles Or Possibly Bell Peppers Stuffed With Meat Or Possibly Cheese, Coated With A Light Batter, And Fried. They Are Served In A Light Tomato Broth.…

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