Recipe - Chiles En Nogada

1 tablespoon Oil
1 pound Ground pork
One half cup Chopped onion
1 cup Chopped peeled ripe tomatoes
1 tablespoon Finely mashed garlic
Salt and pepper
One half teaspoon Each ground cloves and cumin
1 teaspoon Brown sugar
1 teaspoon Wine vinegar
1 Unpeeled cored apple; cubed
One fourth cup Raisins
One half cup Sliced stuffed green olives
6 Poblano chiles (or fresh or
canned long green chiles)

WALNUT SAUCE
1 cup Walnuts
1 pack (8 oz) cream cheese
1 cup Half and half
One half teaspoon Salt
1 tablespoon Sugar (optional)

(Stuffed Green Chiles With Walnut Sauce) from Mexican Family Cooking

Brown meat and onion in oil until no longer pink. Add tomatoes, garlic,
salt and pepper, spices, sugar, and vinegar. Lower heat and cover. Cook for
2 minutes, stirring often. Taste for seasoning. Add apple, almonds,
raisins, and olives. Simmer mixture until almost dry. Set aside. Blister
chiles in hot oil and peel. Make slit and remove seeds and veins. If too
hot, place in wellsalted cold water and soak for at least an hour. Remove
and dry with paper towels. If chiles are to be served cold, mix One fourth c.
vinegar and One half c. oil, add salt and crushed oregano and brush on peppers
before stuffing. Stuff with filling and serve with walnut sauce. Or prepare
egg batter and fry. (See preceeding recipe for more complete instructions.)

WALNUT SAUCE: Place 1 cup walnuts, 1 (8 oz) pkg cream cheese, 1 cup half
and half, and One half tsp salt in blender. Puree but do not overdo it. Should
be thick like mayonaise. Add 1 T. sugar (optional). Serve over chiles
rellenos.

Posted to CHILEHEADS DIGEST V4 #121 by Judy Howle howle@ebicom.net on
Sep 12, 1997