질문하기
A Puebla-style stuffed pork stomach with spiced meat and chiles is a festive delicacy. This high protein, carnivore dish is a bold, family celebration centerpiece of Poblano cuisine.
Rinse and thoroughly clean the pork stomach under cold running water, scraping and trimming off excess fat; soak in water with salt and vinegar for at least 1 hour.
Roast the Poblano peppers directly over an open flame, turning until blistered; place in a bag to steam 10 minutes, then peel, core, and dice.
Dice pork shoulder and pork loin into ½-inch pieces. In a large skillet over medium-high heat, cook diced pork with chorizo until browned and most fat renders, about 8–10 minutes.
Stir in diced Poblano peppers, raisins, slivered almonds, minced garlic, and all seasonings (salt, black pepper, cumin, oregano, cinnamon). Cook 5 minutes, stirring, to blend flavors and reduce moisture.
Remove from heat and fold in chopped hard-boiled eggs once mixture is cool enough. Stuff the seasoned mixture evenly into the prepared pork stomach, pressing gently to fill corners, and sew or tie securely with kitchen twine.
Bring a large pot of lightly salted water to a gentle simmer (not boiling). Add the filled pork stomach, weighting if needed to keep submerged, and poach on low heat for 2–2.5 hours until fully cooked and tender, turning halfway.
Remove from water, let rest 20 minutes, then carefully slice into rounds. Serve warm, garnished as desired.
