DE LA TIERRA RESTAURANT’S CORNBREAD–CRUSTED HATCH GREEN CHILES RELLENOS WITH SMOKED PULLED PORK AND JICAMA SLAW
Serves 4–6 (1–2 rellenos per person)
Good old-fashioned barbecue inspired chef Cristina Martinez to create these flavorful rellenos, which she pairs with a refreshing jicama slaw. Her go-to seasoning is Spiceology’s Cowboy Crust and Smoky Honey Habanero spice blends, but you can substitute your favorite spices. Any leftover pork is easy to freeze.
ROASTED CHILES
8–10 fresh Hatch chiles
1. Roast the chiles on the grill or open flame.
2. Place in bowl and cover with plastic wrap while hot, to steam.
3. When cool, peel, cut a slit from stem to end, and deseed slightly. Do not wash with water, as this takes away the chile flavors from the roasting.
4. Cover and refrigerate.
CRUMB MIXTURE
4 cups blue and yellow corn chips, finely crumbled
6 cups dried-out cornbread crumbs, slightly toasted but very dry and very fine (or plain panko crumbs)
Salt, to taste
Smoked paprika, to taste
Garlic powder, to taste
Onion powder, to taste
Mix chips and
