INGREDIENTS

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)
----------------------------------------------
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