Ingredients Jump to Instructions ↓

  1. 12 Poblano chiles - roasted and peeled

  2. 1 cup 237ml Ground veal

  3. 1 cup 62g / 2 1/5oz Ground pork (with 30 % fat content)

  4. 1 teaspoon 5ml Sea salt - or to taste

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper - or to taste

  6. 1/4 cup 59ml Vegetable oil

  7. 1/2 cup 31g / 1.1oz Onion - finely chopped (medium)

  8. 1/2 cup 46g / 1.6oz Almonds - chopped and toasted

  9. 1/2 cup 118ml Pine nuts - toasted

  10. 2 cups 292g / 10oz Chopped cactus

  11. 1/2 cup 80g / 2.8oz Raisins

  12. 1 Epazote - chopped

  13. 1 1/2 cups 355ml Fresh walnuts - skinned

  14. 1 cup 237ml Milk

  15. 1 cup 237ml Cream Seeds from two ripe pomegranates

  16. 2 tablespoons 30ml Finely-chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact. Mix the veal and pork in a bowl. Add the salt and pepper. In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done. Remove the meat mixture from the heat and let cool. Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce. Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well. Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley. This recipe yields 6 entree or 12 starter servings.


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