Recipe - Chiles Anchos En Escabeche Con Guacamole

12 Poblano chiles, roasted and
Peeled
1 cup Ground veal
1 cup Ground pork (with 30 percent
Fat content)
1 teaspoon Sea salt, or to taste
One half teaspoon Freshly ground black pepper,
Or to taste
One fourth cup Vegetable oil
One half md Onion, finely chopped
One half cup Almonds, chopped and toasted
One half cup Pine nuts, toasted
2 cup Chopped cactus
One half cup Raisins
1 bn Epazote, chopped
1 One half cup Fresh walnuts, skinned
1 cup Milk
1 cup Cream
Seeds from two ripe
Pomegranates
2 tablespoon Fresh parsley, finely
Chopped

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.

Yield: 6 entree or 12 starter servings

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