Chiles en Nogada
Serves 4
Ingredients
Method
4 Large Poblano Peppers
½ kg. Ground Pork
1 Onion, Chopped
2 Garlic Cloves, Minced
100 g. Dried Apricots, Chopped
100 g. Dried Apples, Chopped
100 g. Pecans, Chopped
100 g. Pomegranate Seeds
¼ l. Cream
100 g. Walnuts
Salt To Taste
Pepper To Taste
Sauté the ground pork with onion and garlic in a pan until cooked through. Add the chopped apricots, apples, and pecans and stir well.
Roast the peppers, then place in a bag to cool. After cooling, peel the skin and remove seeds. Stuff each pepper with the pork and fruit mixture.
Blend the walnuts and cream together until smooth. Pour this sauce over the stuffed peppers.
Garnish with pomegranate seeds before serving.