INGREDIENTS

INSTRUCTIONS

Crush the spices roughly and add them, with the rest of the ingredients to
the meat mixture. Cook the mixture a few moments longer.
Mash the tomatoes a little and add them to the mixture in the pan. Continue
cooking the mixture over a high flame for about 10 minutes, stirring it
from time to time so that it does not stick. It should be almost dry.
Prepare the walnut sauce:
Cover the nuts with boiling water and leave them to soak for 5 minutes. (If
you leave them soaking too long the skin will become too soft and will be
more difficult to remove.) Remove the papery brown skin--it should come off
quite easily.
Cover the walnuts with cold water and leave them to soak overnight.
Blend all the ingredients until they are smooth.
Prepare the chiles:
Put the chiles straight onto a fairly high flame or under the broiler--not
into the oven--and let the skin blister and burn. Turn the chiles from time
to time so they do not get overcooked or burn right through.
Wrap the chiles in a damp cloth or plastic bag and leave them for 20
minutes. The burned skin will then flake off very easily and the flesh will
become a little more cooked in the steam.
Make a slit in the side of each chile and carefully remove the seeds and
veins. Be careful to leave the top of the chile, the part around the base
of the stem, intact. (If the chiles are too picante, let them soak in a
mild vinegar and water solution for about 30 minutes.) Rinse the chiles and
pat them dry.
Stuff the chiles until they are well filled out.
Cover the chiles with the sauce and garnish with parsley leaves and
pomegranate seeds.
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com
Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998

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