Classic Pork Picadillo-Stuffed Chiles in Tomato Broth - Rick Bayless

Ingredients

• 3 tablespoons rich-tasting pork lard or vegetable oil
• 2 medium white onions, chopped into 1/4-inch pieces
• 2 28-ounce cans good-quality whole tomatoes in juice, undrained OR 3 pounds (about 6 medium-large round or 20 plum) ripe tomatoes, cored and cut into large pieces
• 1 teaspoon cinnamon, preferably freshly ground Mexican canela
• 1 teaspoon black pepper, preferably freshly ground
• 2 cups chicken or beef broth
• 1/2 cup slivered almonds
• 1 1/2 pounds coarsely ground pork shoulder (look for “chili grind” in the grocery store)
• 1/2 cup raisins
• 1 tablespoon cider vinegar
• Salt
• Oil to a depth of 1 inch, for frying
• 8 medium (about 1 1/2 pounds total) fresh poblano chiles, not twisted or deeply indented, preferably with long stems
• 8 6-inch wooden skewers or 16 toothpicks
• 6 large eggs, cold
• 2 tablespoons all-purpose flour, plus about 1 cup for dredging the chiles
• Sprigs of fresh cilantro, watercress or flat leaf parsley, for garnish