This is a version of traditional Chile Rellenos, smothered with Pueblo green Chile, created by Pueblo farmer, Rose Ann DiSanti, of DiSanti Farms, a major grower in the Pueblo area:
Rose Ann DiSanti's Chile Rellenos Smothered in Green Chile
Rose Ann DiSanti
Rose Ann DiSanti is kin to the fifth-generation Italian family that grows over two dozen vegetables and 20 or so varieties of Pueblo chiles, at the DiSani farm located in the fertile Charles Mesa. The farm dates back to 1890, located just outside of Pueblo in the County. DiSanti Farms is one of the biggest in the Pueblo area. Their primary commercial business is selling their products, which includes over two dozen types of fruits and vegetables, as well as other commodity crops, to wholesalers and distriubers, including grocery stores like Walmart, King Soopers and Safety stores. Their leading products are Pueblo Chiles, green onions, and pumpkins. Their operation has a seasonally open on-farm stand, where locals and out of state visitors alike flock to during the summer months and chile season.If you want to do what the locals do, head to DiSanti Farms in season and buy a bushel of green chiles every fall and then put them in quart-sized freezer bags to thaw them out as you need them for a variety of recipes including this one. Off season you can still buy frozen green chiles from many local farm stores.As for Chile Rellanos, it's a dish in Mexican cuisine that originated in the city of Puebla, are made with smoky Poblanos peppers, stuffed with melty cheese in light airy batter and then deep fried. If you want to make your own Chile Relanos and turn them into a meal, serve them with sides like Mexican rice, refried Beans and a few chips with guacamole. Chile Rellanos are a popular appetizer at Pueblo-style restaurants and with some street vendors and used to be sold at the small restaurant/kitchen at DiSanti Farms. But, its now it’s been turned into a popularly gourmet cake and catering business owned and managed by Rose Ann's relative, Jayme DiSanti, called Sweet Life Bake Shop. In the summer months and during the busy Chile roasting season, the farm now had visiting food trucks serving appetizers and meals.
8-10mild or hot roasted chiles (Poblano, Anehiem or Pueblo Chile are preferred)
8string cheese or other cheese
1lblean pork, cut in cubes
18 oz canchopped tomatoes or three fresh Colorado tomatoes
4cupsof water or less if you want the chile thicker
To make the green Chile, cook pork until done. Remove pork from the pan. Add flour to oil and brown. Chop Chile, garlic and tomatoes together. Add to flour mixture with pork. Add water to desired consistence. Simmer while making rellanos.
To make the Relanos, roast and peel the Chiles. Cut small slit in each Chile next to stem, do not remove stem. Stuff Chiles with cheese. Coat Chiles with flour. Separate egg whites and beat until stiff. Fold in three of the egg yolks being careful not to break down the whites. Dip Chile in egg whites until coated and fry in hot oil until golden brown and cheese is melted. Smother with green Chile and enjoy.To learn more about the DiSanti farm, like their page on Facebook.