Chiles En Nogada (stuffed Green Chiles With Walnut Sauce)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy			1	Servings

INGREDIENTS

1	T	Oil
1	lb	Ground pork
1/2	c	Chopped onion
1	c	Chopped peeled ripe tomatoes
1	T	Finely mashed garlic
		Salt and pepper
1/2	t	Ground cloves
1/2	t	Ground cumin
1	t	Brown sugar
1	t	Wine vinegar
1		Unpeeled cored apple, cubed
1/4	c	Raisins
1/2	c	Sliced stuffed green olives
6		Poblano chiles, or fresh or
		canned long green chiles
1	c	Walnuts
1		8 oz cream cheese
1	c	Half and half
1/2	t	Salt
1	T	Sugar, optional

INSTRUCTIONS

Brown meat and onion in oil until no longer pink. Add tomatoes,
garlic, salt and pepper, spices, sugar, and vinegar. Lower heat and
cover. Cook for 2 minutes, stirring often. Taste for seasoning. Add
apple, almonds, raisins, and olives. Simmer mixture until almost dry.
Set aside. Blister chiles in hot oil and peel. Make slit and remove
seeds and veins. If too hot, place in well-salted cold water and soak
for at least an hour. Remove and dry with paper towels. If chiles are
to be served cold, mix 1/4 c. vinegar and 1/2 c. oil, add salt and
crushed oregano and brush on peppers before stuffing. Stuff with
filling and serve with walnut sauce. Or prepare egg batter and fry.
(See preceeding recipe for more complete instructions.)  WALNUT SAUCE:
Place 1 cup walnuts, 1 (8 oz) pkg cream cheese, 1 cup  half and half,
and 1/2 tsp salt in blender. Puree but do not overdo  it. Should be
thick like mayonaise. Add 1 T. sugar (optional). Serve  over chiles
rellenos.  Posted to CHILE-HEADS DIGEST V4 #241 by Imildur
<Imildur@aol.com> on  Dec 18, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3123 Calories From Fat: 2337 Total Fat: 265g Cholesterol: 288.1mg Sodium: 4414.9mg Potassium: 2590.5mg Carbohydrates: 127.7g Fiber: 20.2g Sugar: 82.3g Protein: 77.9g