Chiles en Nogada (Stuffed Poblano Peppers)
Ingredients (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
On a medium heat, start to cook the ground pork until lightly browned (5 minutes), then add the onions and cook until translucent
Stir in the garlic, cinnamon, oregano, thyme and allspice
Add the chopped tomato, apple, raisins, dried apricots and pecans then add salt to taste. Cook for a further 15 minutes
Stuff each pepper with 1/4 of the filling
Walnut Sauce
Place the walnuts in the oven at 350 degrees for 10 minutes
Remove the walnuts and allow them to cool
Once cooled, rub them to peel off the skin
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
Add cinnamon to taste
To Serve
Place a stuffed pepper on each plate and pour over some walnut sauce
Sprinkle with pomegranate seeds and cilantro for garnish