HealthNotes

Chiles en Nogada (Chiles in Walnut Sauce)

• From: Pomegranate Council

Ingredients

• Walnut Sauce2 cups walnuts, shelled

• 1 1/2 cups milk (plus additional to thin sauce, if needed)

• 1 1/2 cups sour cream

• Salt to taste

• Poblano Chiles8 poblano chiles

• 3 Tbs vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3 Tbs golden raisins, chopped

• 1 apple, cored and diced

• 12 oz ground pork

• 12 oz ground beef

• 1 tsp salt

• 1/4 tsp black pepper, freshly ground

• 1/2 tsp cinnamon, ground

• 1 Tbs white wine vinegar

• 1/2 cup pomegranate seeds (garnish)

• 2 Tbs cilantro (garnish)

• Salt to taste

• 2 cups chicken or veal stock

A Mexican delicacy—stuffed poblano peppers bathed in a creamy walnut sauce.

Directions

• Walnut SauceSoak the walnuts in 1 ½ cups of milk overnight in the refrigerator.
• The next day, pour off and discard the milk. Rub the walnuts between your fingers to break up the skin; pick the skin off with the tip of a sharp paring knife if needed.
• Puree the walnuts and sour cream in a food processor or blender. Taste and add salt if needed. If the sauce seems too thick, thin it with a little milk. Keep chilled until needed, but bring back to room temperature before using.
• Poblano ChilesPlace the poblano chiles on a foil-lined baking sheet. Brush chiles with olive oil and roast in the oven under the broiler for about 10 minutes, turning frequently to prevent burning, until the skins are blistered and blackened on all sides.
• Remove chiles from the oven and lay a clean kitchen towel over them until cool enough to handle, about 10 minutes. This will make the skins easier to remove. Peel off the skins, and remove the seeds; set aside.
• Heat 3 tablespoons vegetable oil in a large skillet over medium-low heat. Add the onion, garlic, raisins, and apple; cook until soft, about 20 minutes.
• Increase the heat to medium-high; add the pork and beef, cooking 6 to 8 more minutes to brown the meat, breaking it up as it’s cooking.
• Stir in the salt, pepper, cinnamon, and vinegar; cook another 2 to 3 minutes. The filling should be moist, but not saucy (can be made a day ahead and kept refrigerated).
• Dry the chiles with paper towels and carefully fill them with the meat mixture, a couple of tablespoons per chile.
• Baking InstructionsPre-heat the oven to 375°F. Tuck the chiles into a casserole dish and drizzle with chicken or veal stock.
• Bake uncovered 15 to 20 minutes, until they are steamy and hot through.
• Serving InstructionsAbout an hour before serving, remove the walnut sauce from the refrigerator.
• Pool the walnut sauce in the center of a large platter. Place the chiles in the center and sprinkle with fresh pomegranate seeds and cilantro. Alternatively, pour sauce on individual plates and top with a chile. Serve immediately.