Chiles En Nogada

Recipe Ingredients

12		Poblano chiles - roasted and peeled
1 cup	237ml	Ground veal
1 cup	62g / 2.2oz	Ground pork (with 30 % fat content)
1 teaspoon	5ml	Sea salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper - or to taste
1/4 cup	59ml	Vegetable oil
1/2 cup	31g / 1.1oz	Onion - finely chopped (medium)
1/2 cup	46g / 1.6oz	Almonds - chopped and toasted
1/2 cup	118ml	Pine nuts - toasted
2 cups	292g / 10oz	Chopped cactus
1/2 cup	80g / 2.8oz	Raisins
1		Epazote - chopped
1 1/2 cups	355ml	Fresh walnuts - skinned
1 cup	237ml	Milk
1 cup	237ml	Cream
		Seeds from two ripe pomegranates
2 tablespoons	30ml	Finely-chopped fresh parsley

Recipe Instructions

Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact. Mix the veal and pork in a bowl. Add the salt and pepper.

In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done. Remove the meat mixture from the heat and let cool.

Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce.

Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well. Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.

This recipe yields 6 entree or 12 starter servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6282 broadcast 10-03-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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