Stuffing for Chiles Rellenos II
1 kg boneless pork shoulder
1/2 white onion – roughly chopped
Salt to taste
Place in pan, cover with water and simmer till tender. Remove meat, reduce stock to 1 1/2 cups. Shred meat.
2 lg tomatoes, roughly chopped
1/4 whits onion
2 whole cloves
2 sm garlic cloves
Blend together, cook for 10 minutes over a hot flame, stirring constantly. Add meat and stock.
1 inch cinnamon stick
2 tbsp vinegar
20 almonds – skinned and chopped
1/4 cup raisins
1/3 cup roughly chopped parsley
1 tsp sugar
Add final ingredients and cook till nearly dry.
Stuff into sweet banana chiles with seeds and stems removed.
