| | PICADILLO |
| 3 | lb | Boneless pork |
| 1/2 | | Onion; sliced |
| 2 | | Cloves garlic; peeled |
| 1 | tb | Salt |
| 6 | tb | Lard or the fat from the broth |
| 1/2 | md | Onion; finely chopped |
| 3 | | Cloves garlic; peeled and chopped |
| 8 | | Peppercorns |
| 5 | | Whole cloves |
| 1 | | Stick cinnamon; (1/2 inch) |
| 3 | tb | Raisins |
| 2 | tb | Almonds; blanched & slivered |
| 2 | tb | Acitron or candied fruit; chopped |
| 2 | ts | Salt |
| 1 1/4 | lb | Tomatoes; peeled and seeded |
| | Tomato Broth |
| 1 1/4 | lb | Tomatoes; peeled and seeded |
| 1/4 | md | Onion; roughly chopped |
| 2 | | Cloves garlic; peeled and chopped |
| 1/4 | c | Lard or reserved fat from the broth |
| 4 | | Whole cloves |
| 6 | | Peppercorns |
| 2 | sm | Bay leaves |
| 2 1/2 | | Sticks cinnamon |
| 1/4 | ts | Dried thyme |
| 3 | c | Reserved pork broth |
| | Salt; to taste |
| | The Chiles |
| 6 | | Chiles poblanos; or bell peppers |
| | The Batter |
| | Peanut oil - at least 3/4" deep |
| 4 | | Eggs; separated |
| 1/4 | ts | Salt |
| | A little flour |
