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

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  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 1 hr
  • Cook: 50 min
  • Yield: 4 servings
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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


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



Cilantro, for garnish


  1. Preheat a fryer to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. 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:

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

Bandera Sauce Red:

  1. Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.

Bandera Sauce Green:

  1. 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:

Yield: 4 servings
  1. Mix all ingredients together and refrigerate until needed.