Chilies En Nogada

total time:: 40 min

Makes 4 servings

Jacque OConnor

Great Mexican Appetizer that can be made ahead and refrigerated.

ingredients

Filling

2 Tbs. extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1 sweet apple, peeled and minced
1 Tsp. cumin seed, ground
1 Tsp. allspice, ground
1 Tbs. ancho chili, ground
1 lb. ground pork
1 tsp. dried oregano
1 tsp. dried thyme
1/4 cup almonds, minced
1/4 cup pine nuts, toasted
2 tsp. orange zest or citron
1 tbs. brown sugar
2 tbs. red wine vinegar
1/2 cup golden raisins
salt and pepper to taste

Base

4 poblano chilies, roasted and peeled
2 tsp. pomegranate molasses or 1/3 cup fresh pomegranate seeds

Walnut Sauce

1 1/2 cup Mexicana crema or creme fraiche
1/3 cup walnuts
1/4 cup almonds
1/4 cup raisins
2 tsp. red wine vinegar
2 tsp. sugar
salt and pepper to taste

directions

Heat a saute pan over medium heat and add the oil. Sauté the onion for 3 minutes, add garlic and apple, saute for another 3 minutes. Add pork and saute until lightly browned and cooked through.Add nuts,zest,sugar,vinegar, raisins, salt and pepper. Cook for an additional 5 minutes. Chill filling. Stuff the poblanos with the filling. Serve the peppers with walnut sauce and either pomegranate molasses or sprinkle with pomegranate seeds. Serve chilled.

Source: The Chopping Block