Pollo Relleno
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Roasting pan
- Pot
- Skillet
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Oven
- Stove
- Refrigerator
- Butcher's twine
- Rubber gloves
- Colander
- Kitchen timer
- Instant-read thermometer
- Paper towel
- Plate
Ingredients
- 6 dried guajillo chiles
- 3 dried Mexican avocado leaves
- 1 1⁄2 tsp. dried Mexican oregano
- 1 tsp. dried thyme
- 1⁄4 tsp. freshly ground cloves
- 1 4 1/2-lb. chicken
- 1 large red bliss potato, peeled and diced
- Salt
- 2 Tbsp. raisins
- 1⁄3 cup sherry
- 3 Tbsp. lard (or vegetable oil)
- 1 small white onion, peeled and finely diced
- 2 cloves garlic, peeled and minced
- 1 medium tomato, peeled, seeded, and diced
- 3⁄4 lb. ground beef (or pork)
- 1⁄4 cup sliced green olives
- Freshly ground black pepper
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