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Chiles En Nogada (Stuffed Green Chiles with Walnut Sauce)
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CATEGORY
CUISINE
TAG
YIELD
Meats, Grains, Dairy
1
Servings
INGREDIENTS
1
tb
Oil
1
lb
Ground pork
1/2
c
Chopped onion
1
c
Chopped peeled ripe tomatoes
1
tb
Finely mashed garlic
Salt and pepper
1/2
ts
Ground cloves
1/2
ts
Ground cumin
1
ts
Brown sugar
1
ts
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
pk
(8 oz) cream cheese
1
c
Half and half
1/2
ts
Salt
1
tb
Sugar; (optional)
INSTRUCTIONS
WALNUT SAUCE
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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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