Servings: 12
Preparation Time: 2 hours
Cuisine: Mexican
1 1/2 pounds ground pork
2 teaspoons corn oil
1 large onion, chopped
6 cloves garlic, chopped
2 1/2 cups chopped plum tomatoes
2 medium apples, peeled and diced
2 medium peaches, peeled and diced 1/4 inch thick
2 medium plantains, peeled and diced 1/4 inch thick
3/4 cup chopped green olives
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup capers
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Salt, to taste
12 large poblano chiles
Walnut Cream Sauce, see recipe
1. For filling, heat oil in large pan over medium heat; add onion and sauté; add garlic and sauté a couple minutes more. Add pork; cook and crumble to brown; add tomatoes and simmer, uncovered, 8 minutes. Add fruits, olives, almonds, raisins, capers, and seasonings; cook about 5 minutes or until fruits are tender but not mushy.
2. Poblanos: Make a small lengthwise slit on side of each chile. Carefully remove seeds with teaspoon (or under running water). Arrange chiles on baking sheet. Place under broiler about 3 minutes or until they begin to blister and blacken. Turn chiles and broil 3 minutes or until blackened all over. Place in a plastic bag to steam 5 minutes; remove skin. Before serving, stuff chiles with warm filling.
3. Serving: Nap plate with sauce. Place stuffed chile cut side up in middle of plate. Ladle small amount of sauce over chile and garnish with pomegranate seeds and parsley.
Preparation Time: 2 hours
Cuisine: Mexican
1 1/2 pounds ground pork
2 teaspoons corn oil
1 large onion, chopped
6 cloves garlic, chopped
2 1/2 cups chopped plum tomatoes
2 medium apples, peeled and diced
2 medium peaches, peeled and diced 1/4 inch thick
2 medium plantains, peeled and diced 1/4 inch thick
3/4 cup chopped green olives
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup capers
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Salt, to taste
12 large poblano chiles
Walnut Cream Sauce, see recipe
1. For filling, heat oil in large pan over medium heat; add onion and sauté; add garlic and sauté a couple minutes more. Add pork; cook and crumble to brown; add tomatoes and simmer, uncovered, 8 minutes. Add fruits, olives, almonds, raisins, capers, and seasonings; cook about 5 minutes or until fruits are tender but not mushy.
2. Poblanos: Make a small lengthwise slit on side of each chile. Carefully remove seeds with teaspoon (or under running water). Arrange chiles on baking sheet. Place under broiler about 3 minutes or until they begin to blister and blacken. Turn chiles and broil 3 minutes or until blackened all over. Place in a plastic bag to steam 5 minutes; remove skin. Before serving, stuff chiles with warm filling.
3. Serving: Nap plate with sauce. Place stuffed chile cut side up in middle of plate. Ladle small amount of sauce over chile and garnish with pomegranate seeds and parsley.
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