Chiles en nogada

4 servings

Ingredients

Quantity Ingredient
12 Poblano chiles, roasted and
Peeled
1 cup Ground veal
1 cup Ground pork (with 30 percent
Fat content)
1 teaspoon Sea salt, or to taste
½ teaspoon Freshly ground black pepper,
Or to taste
¼ cup Vegetable oil
½ medium Onion, finely chopped
½ cup Almonds, chopped and toasted
½ cup Pine nuts, toasted
2 cups Chopped cactus
½ cup Raisins
1 bunch Epazote, chopped
1½ cup Fresh walnuts, skinned
1 cup Milk
1 cup Cream
Seeds from two ripe
Pomegranates
2 tablespoons Fresh parsley, finely
Chopped

Directions

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.

Yield: 6 entree or 12 starter servings TOO HOT TAMALES SHOW #TH6282

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