Chiles En Nogada (poblanos In Walnut Sauce)

Worship empowers serving; serving expresses worship. Godliness requires a disciplined balance between the two. Those who can maintain service without regular personal and corporate worship are serving in the flesh. It doesn’t matter how long they’ve been serving that way or how well others think they serve, they are not striving according to God’s power, as Paul did, but their own… At the same time, one measure of the authenticity of worship (again, both personal and corporate) is whether it results in a desire to serve… Therefore, we must maintain that to be Godly, we should discipline ourselves for both worship and service. To engage in one without the other is, in reality, to experience neither.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Fruits, Dairy	Mexican	Beef, Main dish, Vegetables	8	Servings

INGREDIENTS

10		Chiles poblanos, peeled and
		Deveined*
		Stuffing:
1/2	kg	Pork grounded
1/2	kg	Beef grounded
1		Onion
1	c	Red tomatoe pure
2		Garlic cloves
		Salt and pepper
1/2	c	Acitron chopped**
1/2	c	Raisins
1/2	c	Almonds chopped
1/2	c	Pine nuts
1	c	Fresh fruits: apple, pear
		Apricots in little cubes
		Sauce:
2	c	Walnuts peeled, without the
		Papper peel, whites.
1 1/2	c	Cream, the best cream
1/4		Piece cream cheese, just for
		To add flavor and consistenc
1/2		To 3/4 cup of milk
		Sugar
		Cinamon powder
		Salt
		Adorn:
		Red pomegranate
		Parsley leaves

INSTRUCTIONS

The size have to be large, if you cannot get large chiles you can use
littles, but need to buy more, is difficult to make the exactly  amount
of chiles and stuffing.  **acitron: a citron dried and made into
sweetmeat; candied lemon.  This is what my dictionary says, if you
cannot get it do not worried,  make the recipe with the other
ingredients.  ***The walnuts need to be peeled before, you can let them
in some  water on the refrigerator.  Prepare the stuffing: In a sauce
pan put vegetable oil, in the  blender make a pure with onion and
garlic, add to the vegetable oil  when it is hot, let the onion fry
until be brown (not black). Add the  meats, let cook until the meats
loose all the water and looks a  little brown, add the red tomatoe
puree, add salt and pepper and let  it boil, add the fruits chopped and
let cook until will be dry. Let  cool.  Sauce: Mix all in the blender
until be soft and have a sauce  consistency, try and season with salt
and cinamon, this sauce will be  cold over the stuffing chiles.  Serve
Fill all the chiles with the meat, there are two ways for to serve:
1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the
chiles with this mix and put them to fry in some vegetable oil. let
cool and cover with the white sauce, adorn with the pomegranate and
some little parsley leaves.  2.-Without using the eggs and oil, I
prefer in this way, just after  fill them put over the white sauce and
adorn with the pomegranate  just a few seeds for to add red color to
the dish, because this dish  have the mexican flag colors: green, white
and red, and also adorn  with some little parsley leaves. Patricia
Wriedt Posted to  CHILE-HEADS DIGEST V3 #115  Date: Thu, 26 Sep 1996
14:54:45 -0400  From: "Garry Howard" <g.howard@ix.netcom.com>

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“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 339 Calories From Fat: 246 Total Fat: 29.4g Cholesterol: <1mg Sodium: 40.1mg Potassium: 344.5mg Carbohydrates: 17g Fiber: 3.8g Sugar: 8.5g Protein: 8g