Fresh green poblano peppers add a little heat, the savory filling a bit of sweetness, the white walnut sauce topped with sparkling red pomegranate a delightful citrus crunch.
1cupunsweetened heavy whipping cream or Mexican crema
½cupsour creamif using whipping cream
1cupshelled walnuts ground in a spice mill or cuisinart
2tbspfresh parsleyminced
2tbspbrandy
½tspground cinnamon
Pinchof salt
Fresh sprigs of cilantro for garnish
1/2Cuppomegranate seeds or sliced cherries for garnish
Instructions
The Picadillo Filling:
In a heavy skillet, melt lard over med. high heat. Add the meat and brown lightly, breaking it up into small pieces. Drain off any fat.
Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, and salt, cook for 10 minutes.
Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes.
Remove cinnamon, cool slightly, and then stuff the prepared chiles with about 1/2 C. of the filling.
The Ploblanos:
Make a slit in the side of each chile. Remove seeds and membranes by cutting carefully around the crown, leaving the stem intact. Fill chiles. Chiles may be served as is or fried in a relleno batter.
Cover chiles with nogado sauce.
The Nogado Sauce:
Whip the cream with a whisk until soft peaks form. Fold in the sour cream (if using) ground nuts, parsley, brandy, cinnamon, and salt.
After the chile is stuffed and baked spoon sauce over and around each one.
Garnish with a sprinkle of pomegranate seeds and cilantro.
Keyword Beef, Chiles, Poblanos, Pork
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