Tag Archives: chile

Chiles Poblanos in White Rice | Chiles Poblanos en Arroz Blanco

by Dolores M. Wiarco (my mother), original recipe by Luisa Sandoval (my great tía)

5 fresh poblano chile peppers
1 pound Oaxaca cheese (cut ½ pound into thin strips and shred remaining ½ pound)
2 cups long grain rice
1 ¾ cup water
1 tablespoon butter
1 container (15-fluid ounces) crema Mexicana (may substitute with table cream or crème fraîche)


  1. Toast chiles on a comal or flat pan until blackened. Alternatively, you may broil them for about 5 minutes until blistered and slightly blackened. Place in plastic bag and allow to “sweat” for 30 minutes, then carefully remove skin by hand.
  2. Slice one side of each chile to carefully remove seeds and stuff with cheese. If you like a little spice, leave in the seeds. When closing, fold one side of the chile slightly over the other side.
  3. Add rice, water, and butter to a large and deep (approximately 12-inches in diameter and 3-inches in depth) sauté pan. Bring to a boil over medium-high heat. Allow to boil until water evaporates to the point where you just begin to see the rice through the water. Lower to lowest heat possible.
  4. Carefully place chiles in rice and push down slightly.
  5. Pour crema Mexicana over the chiles and rice and then top with shredded cheese. Cover with lid and allow rice to finish cooking for approximately 20 more minutes.
  6. When serving, carefully scoop out chiles and serve over rice.

Menudo | Mexican Soup with Beef Tripe

by Ignacio (Nash) Mancillas (my uncle)

8 pounds beef tripe cut into 2×2-inch pieces
1 beef foot
½ white onion
3 cloves garlic
3 bay leaves
Salt (to taste)
1 19-ounce (large) can red chile sauce for enchiladas
2 29-ounce (large) cans white hominy w/juice


  1. Fill large pot halfway with water and bring to a boil with tripe, beef foot, onion, garlic, bay leaves, and salt. Cook on medium-high flame for approximately 1½ to 2 hours and skim the fat continuously as needed.
  2. Add 2 cans of hominy w/juice and 1 can chile.
  3. Lower flame to medium and boil for 1 more hour. Continue to skim fat as needed. Entire process takes about 3 to 3 ½ hours. Test meat – it should be soft, but not too soft and not rubbery.

Green Chile with Pork | Chile Verde

by Dolores M. Wiarco (my mother)

2 tablespoons oil
5 pounds pork butt roast cubed into 1-inch pieces
1 onion diced
5 garlic cloves diced
Salt (to taste)
Pepper (to taste)
4 Anaheim chiles deveined, deseeded, and sliced thinly into strips
2 jalapeño chiles deveined, deseeded, and sliced thinly into strips
3 guero chiles deveined, deseeded, and sliced thinly into strips
10 tomatillos husked and rinsed to remove sticky film
2 large tomatoes diced

Salt (to taste)
Pepper (to taste)


  1. Prepare pan with oil on medium-high heat. Add meat to pan with garlic and onion and allow meat to brown. Move consistently to avoid burning. Add salt and pepper. Cook until about two-thirds way complete, then add sliced chiles.
  2. Mix well and allow chiles to cook an additional 7 minutes or until meat is completely browned.
  3. Add diced tomatillos and diced tomatoes, stir, and lower heat to low-medium. Allow to cook until tomatoes and tomatillos soften.
  4. Add enough water to cover ingredients completely, plus one additional inch. Raise heat to high, stir, bring to a boil, then lower to lowest setting and allow to simmer for 90 minutes or until meat is completely tender. Taste and adjust salt.
  5. Serve hot.