| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Mexican | Chef du jou, Mexican, Zarela mart | 6 | Servings |
INGREDIENTS
| 4 | Ripe tomatoes, about 2 | |
| pounds | ||
| 12 | Poblano chiles | |
| Vegetable oil for frying | ||
| 2 | Green or other cooking | |
| apples peeled | ||
| 4 | Ripe, firm peaches peeled | |
| or 1/2 cup dried | ||
| 2 | Ripe plantains, skin removed | |
| 6 | T | Preserved citron, diced |
| 6 | T | Dark or golden raisins |
| softened in | ||
| 1 | c | Dry sherry |
| 1 | c | Unsalted butter or vegetable |
| oil | ||
| 2 | Onions, diced | |
| 4 | c | Shredded pork butt |
| Salt, and freshly ground | ||
| black pepper to taste | ||
| Walnut sauce, recipe follows | ||
| 1 | c | Pomegranate seeds |
| 50 | Italian parsley leaves |
INSTRUCTIONS
Heat a heavy cast-iron skillet or griddle over high heat until a drop of water sizzles on contact. Roast tomatoes, turning several times, until blistered on all sides. (Alternatively, roast them under a preheated broiler, turning several times.) Cool just enough to handle. Peel the tomatoes, remove the seeds and chop finely. Set aside. Make a small (1 to 1 1/2-inch long) lengthwise slit in each chile. Pour oil into a large heavy skillet to a depth of about 1/2-inch and heat over high heat until very hot but not quite smoking. Fry the chiles, 3 at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove from pan as they are done. Carefully peel chiles under cold running water. Very gently pull out seeds through the slit in each chile, being sure not to tear the flesh. Set aside. Dice the fresh and dried fruits and set aside. In a large skillet, melt butter or vegetable oil over medium heat until very hot and fragrant. Add onion and garlic and saute for 3 minutes. Add fresh and dried fruit and saute for 3 minutes. Add spices and pork and cook, stirring to combine, for 2 minutes more. Season with salt and pepper to taste. Carefully spoon the mixture into the chiles through the slit in each. Preheat oven and bake on greased baking sheet or shallow pan for 5 minutes. Cover the chiles with the Walnut Sauce and sprinkle with Pomegranate seeds and a few leaves of Italian parsley. Chiles may be served warm or at room temperature. Yield: 6 servings WALNUT SAUCE 2 cups walnuts, thin skin removed 1 pound queso fresco or cream cheese 1 cup milk 2 small bread rolls, soaked in milk until soft and squeezed dry 2/3 cup dry sherry 1/2 teaspoon ground true Ceylon cinnamon or use 1/4 teaspoon U. S. cinnamon 1 tablespoon sugar, or to taste Salt, to taste Soak the walnuts in cold water or milk to cover, for 3 hours or overnight. Remove the paper-like skins. Tweezers might make this job easier. Discard the soaking liquid. Grind the walnuts in a food processor or blender with the bread, cheese, cream or milk, sherry, cinnamon, sugar and salt. Yield: about 3 cups Recipe by: CHEF DU JOUR SHOW #DJ9161 Posted to recipelu-digest Volume 01 Number 261 by Peg Baldassari <Baldassari@compuserve.com> on Nov 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 159.8mg
Potassium: 425.7mg
Carbohydrates: 25.1g
Fiber: 3.1g
Sugar: 15.5g
Protein: 2g