Chiles en Nogada (Stuffed Poblano Peppers)

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Ingredients (Peppers):

• 4 Poblano Peppers

• 2 tsp vegetable oil

• 230g ground pork

• 1/4 onion -diced

• 2 gloves garlic -minced

• 1/2 tsp ground cinnamon

• 1/4 tsp oregano

• 1/4 tsp dried thyme

• 1/4 ground allspice

• 30g Canned Tomatoes -drained

• 1 apple -peeled, cored and chopped

• 30g raisins -chopped

• 30g pecans -chopped

• Salt and Pepper to taste

Ingredients (Walnut Sauce):

• 65g chopped raw walnuts

• 65g sour cream

• 115g cream cheese

• 1/4 tsp cinnamon

• 1/4 tsp salt

• 30ml milk

Ingredients (To Serve):

• Pomegranate seeds

• Cilantro

Method:

Pepper

1. On a medium heat, start to cook the ground pork until lightly browned (5 minutes), then add the onions and cook until translucent

2. Stir in the garlic, cinnamon, oregano, thyme and allspice

3. Add the chopped tomato, apple, raisins, dried apricots and pecans then add salt to taste. Cook for a further 15 minutes

4. Stuff each pepper with 1/4 of the filling

Walnut Sauce

1. Place the walnuts in the oven at 350 degrees for 10 minutes

2. Remove the walnuts and allow them to cool

3. Once cooled, rub them to peel off the skin

4. Place the walnuts in the blender along with the sour cream, cream cheese and milk then blend until a smooth and slightly thicker sauce forms

5. Add cinnamon to taste

To Serve

1. Place a stuffed pepper on each plate and pour over some walnut sauce

2. Sprinkle with pomegranate seeds and cilantro for garnish

Serves 4