Stuffed Poblano Chiles In A Creamy Walnut Sauce
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 cloves
Garlic (minced)450 g
Ground Pork1
Bay Leaf1
Salt1 cup
Dried Apple (chopped)1 cup
Dried Apricot (chopped)1 tsp
Ground Cinnamon2.5 cups
Crema (mexican)1 cup
Pomegranate SeedsDirections:
1
Watch how to make this recipe
2
In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat
3
Add the onion and garlic and cook until fragrant, about 3 minutes
4
Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes
5
Add the dried apples, apricots, and sweetened pineapple and remove from the heat
6
Add the ground cinnamon and season with salt and freshly ground black pepper, to taste
7
Set aside
8
Remove the cinnamon stick and bay leaf and discard
9
Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes
10
Sauce should coat the back of a spoon
11
(If the sauce is too thin, add more walnuts and puree
12
If too thick, add more cream
13
) Season with salt, to taste
14
Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact
15
(For less spice, carefully remove the veins
16
) Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings
17
Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible
18
Sprinkle with parsley leaves and pomegranate seeds
19
Serve warm or at room temperature
20
*Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain
21
When cool enough to handle, use a paring knife to remove the skins
22
Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce
23
Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter