Chilies En Nogada

Name: Chilies En Nogada
Ingredients: 8 poblano chilies deveined; vegetable oil; 1/2 onion chopped; 2 cloves garlic chopped; 6 tomatoes large, skinless, seeded, and chopped; 1 cinnamon stick; ground cloves; salt; ground black pepper; 1 peach peeled and chopped; 1 apple peeled and chopped; 1/2 plantain ripe, chopped; 1/4 cup raisins; 1/2 cup pine nuts; 1/3 cup almonds peeled and chopped; 3/4 kilogram pork meat ground; 1/2 cup sherry; sugar optional; 1 cup pomegranate grains; parsley chopped; 1/4 cup walnuts; 1 cup cream; 85 grams cream cheese; salt; ground black pepper; milk optional; sugar; sherry

28 ingredients

9 steps

Ingredients

8 poblano chilies deveined
vegetable oil
1/2 onion chopped
2 cloves garlic chopped
6 tomatoes large, skinless, seeded, and chopped
1 cinnamon stick
ground cloves
salt
ground black pepper
1 peach peeled and chopped
1 apple peeled and chopped
1/2 plantain ripe, chopped
1/4 cup raisins
1/2 cup pine nuts
1/3 cup almonds peeled and chopped
3/4 kilogram pork meat ground
1/2 cup sherry
sugar optional
1 cup pomegranate grains
parsley chopped
1/4 cup walnuts
1 cup cream
85 grams cream cheese
salt
ground black pepper
milk optional
sugar
sherry

Directions

1

Roast the poblano chilies. Once the skins burn, place in a plastic bag and set aside for 15 minutes. Peel the chilies.
2

In a saucepan, add vegetable oil. Saute the onion and garlic.
3

Add the tomato, cinnamon, a pinch of cloves, and salt and pepper to taste. Continue to cook for 3 minutes.
4

Add the peach, apple, plantain, raisins, pine nuts, and almonds. Bring to a boil and cook for 3 minutes.
5

Add the meat and sherry. Bring to a boil and season with salt as needed. Add sugar if desired.
6

Continue to boil until the sauce reduces.
7

In a blender, add the nuts, cream, cream cheese, and salt and pepper to taste. Puree until smooth.
8

Add milk if needed.
9

To serve, stuff the chilies. Pour the sauce on top. Garnish with pomegranate and parsley.