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Chiles en Nogada

Course: Main Course

Ingredients

  • 6 large poblano peppers
  • 1 whole pomegranate or 3/4 cup seeds
  • 1/2 cup fresh parsley leaves
  • 2 lbs ground chuck
  • 1 cup chopped white or yellow onion
  • 1 clove garlic, finely minced
  • 1-2/3 cup canned whole tomatoes, drained and chopped
  • 3/4 cup raisins
  • 1/4 cup white or cider vinegar
  • 1-1/2 teaspoon sugar
  • 2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 2 teaspoon salt
  • 1/2 cup blanched, slivered almonds
  • 2 cups heavy cream
  • 1/2 cup walnuts, ground
  • 1/2 cup blanched almonds, ground
  • 1/2 teaspoon cinnamon

Instructions

  • Char, peel and seed poblano peppers over flame or under broiler.
  • Saute ground chuck over medium-high heat until lightly browned, breaking up chunks.  Add onion and garlic and saute another 5 minutes until vegetables start to soften.
  • Add tomatoes, raisins, vinegar, sugar, 2 teaspoons cinnamon, cloves, and salt to meat mixture.  Reduce heat to low-medium and simmer, uncovered, for 15-20 minutes.  Off heat, stir in slivered almonds.
  • Stuff peppers with meat mixture.
  • Whip cream and fold in 1/2 teaspoon cinnamon and ground nuts.  Top each stuffed chile with cream and sprinkle liberally with pomegranate seeds and parsley leaves.