Stuffed chilies in walnut sauce

6 servings

Ingredients

Quantity Ingredient
6 Fresh poblano chilies (abt 1 1/4 lb)
1 small Onion(s), peeled finely chopped
2 Garlic clove(s) peeled and minced
1 small Apple, peeled cored and diced
Vegetable oil
½ pounds Ground pork
Salt
½ teaspoon Ground cinnamon
1 tablespoon White vinegar
1 cup Shelled walnuts
1½ cup Sour cream
4 Eggs, separated
Flour
Leaves from 2-3 sprigs cilantro, coarsely chopped
Seeds of 1 pomegranate

Directions

1. Char chilies over a gas flame or under a hot broiler, turning to blacken all over. Place chilies in a brown paper bag and close tightly for about 15 minutes. Remove and let cool. Peel off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping «-inch from the bottom. Scrape out ribs and seeds; set chilies aside.

2. Cook onions, garlic, and apples in 2 tbs oil in a large skillet over medium-low heat until soft, about 20 minutes. Add pork and cook 10 minutes; season with salt, stir in cinnamon and vinegar, and cook 5 minutes more.

3. Pur‚e walnuts and sour cream in a food processor; add salt to taste and set aside.

4. Dry chilies with paper towels and fill them with pork mixture.

5. Beat egg whites in a medium bowl until foamy. Add a pinch of salt; continue to beat until stiff. Lightly beat yolk, then fold into whites. Dredge chilies in flour, shake off excess, then dip in egg.

Fry in 1-inch very hot oil in a large skillet, turning to brown evenly. Drain.

6. Cover chilies with sauce and garnish with cilantro and pomegranate seeds. Serve at once.

Diane's Personal Note: Try this with red peppers and ground beef.

Saveur Nov-Dec 1995

Submitted By DIANE LAZARUS On 11-01-95

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