Chiles rellenos - Alabama Farmers Federation

Ingredients

• 2 medium white onions, diced
• 3 tablespoons lard, bacon grease or butter
• 2 28-ounce cans tomatoes with juice, undrained and pureed
• 1/2 teaspoon cinnamon
• 1 teaspoon black pepper
• 2 cups chicken stock
• 8 poblano peppers, peeled and seeds removed *
• 1 pound Monterey jack cheese, shredded
• Vegetable oil (for pan frying)
• 6 large cold eggs, whites and yolks separated
• 1/2 teaspoon salt
• 2 tablespoons flour, plus extra for dredging
• cilantro to garnish