Stuffed poblano chiles with walnut sauce

4 servings

Ingredients

Quantity Ingredient
4 mediums Ripe tomatoes (about 2
Pounds)
12 larges Poblano chiles
Vegetable oil for frying
2 smalls Green or other cooking
Apples, peeled
4 Ripe, firm peaches, peeled
Or 1/2 cup dried
2 smalls Ripe plantains, skin removed
6 tablespoons Preserved citron, diced
6 tablespoons Dark or golden raisins,
Softened in
1 cup Dry sherry
1 cup Unsalted butter or vegetable
Oil
2 mediums Onions, diced
4 cups Shredded pork butt
Salt, and freshly ground
Black pepper, to taste
Walnut Sauce, recipe follows
1 cup Pomegranate seeds
50 Italian parsley leaves

Directions

Heat a heavy cast-iron skillet or griddle over high heat until a drop of water sizzles on contact. Roast tomatoes, turning several times, until blistered on all sides. (Alternatively, roast them under a preheated broiler, turning several times.) Cool just enough to handle. Peel the tomatoes, remove the seeds and chop finely. Set aside. Make a small (1 to 1½-inch long) lengthwise slit in each chile. Pour oil into a large heavy skillet to a depth of about ½-inch and heat over high heat until very hot but not quite smoking. Fry the chiles, 3 at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove from pan as they are done. Carefully peel chiles under cold running water. Very gently pull out seeds through the slit in each chile, being sure not to tear the flesh. Set aside. Dice the fresh and dried fruits and set aside.

In a large skillet, melt butter or vegetable oil over medium heat until very hot and fragrant. Add onion and garlic and saute for 3 minutes. Add fresh and dried fruit and saute for 3 minutes. Add spices and pork and cook, stirring to combine, for 2 minutes more.

Season with salt and pepper to taste.

Carefully spoon the mixture into the chiles through the slit in each.

Preheat oven and bake on greased baking sheet or shallow pan for 5 minutes.

Cover the chiles with the Walnut Sauce and sprinkle with Pomegranate seeds and a few leaves of Italian parsley. Chiles may be served warm or at room temperature.

Yield: 6 servings

CHEF DU JOUR SHOW #DJ9161

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