Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and "Bandera (Mexican Flag)" Sauce

Total Time:
1 hr 50 min
1 hr
50 min

4 servings

  • 1 tablespoon fermented black beans, rinsed and minced
  • 1 tablespoon garlic, minced
  • 2 chopped jalapenos
  • 2 chopped serranos
  • 1 pound ground pork
  • 1/4 cup cilantro, washed, dried, picked, and chopped
  • 1 cup grated Mexican cheese, such as Manchego or Monterey Jack
  • 4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff
  • Salt and black pepper
  • Corn oil, to cook
  • 2 cups cooked long grain rice with a pinch of turmeric
  • Corn Tempura batter, recipe follows
  • Bandera Sauce Red, recipe follows
  • Bandera Sauce Green, recipe follows
  • Cilantro Crema, recipe follows
  • Cilantro sprigs, for garnish
  • Corn Tempura:
  • 1/2 corn meal
  • 1 cup rice flour
  • 1 bottle ice cold sparkling water
  • Bandera Sauce Red:
  • 4 plum tomatoes, blackened on dry skillet and peeled
  • 2 cloves garlic, toasted in dry skillet
  • 2 chipotle peppers, toasted whole in dry skillet
  • Salt
  • Black pepper
  • Bandera Sauce Green:
  • 1 small onion, sliced
  • 3 cloves garlic
  • 3 green jalapenos, roasted, de-seeded, de-stemmed
  • 1 cup chicken stock
  • Corn oil, to cook
  • Salt and black pepper
  • Cilantro Crema:
  • 1 cup sour cream
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • Salt
  • Pepper
  • Cilantro, for garnish
  • Preheat a fryer to 375 degrees F.

  • In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.

  • Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.

  • Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.

Corn Tempura:
  • In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.

Bandera Sauce Red:
  • Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.

Bandera Sauce Green:
  • In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.

Cilantro Crema:
  • Mix all ingredients together and refrigerate until needed.

  • Yield: 4 servings

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    Recipe courtesy of Marcela Valladolid