Recipe - Chiles En Vinagre

8 Pablano Chiles; *
One fourth cup Onion; Chopped, 1 small
1 Apple; **
1 Jalapeno Chile; ***
1 cup Raisins
2 tablespoon Green Olives; Chopped
Three fourths teaspoon Cinnamon; Ground
One fourth teaspoon Cumin Seed
1/8 teaspoon Pepper; Freshly Ground
Flour; Unbleached
Pomegranate Seeds Or Raisins
1 pound Ground Beef
2 cup Tomatoes; Chopped, 2 medium
1 Banana; Peeled & Sliced
1 Clove Garlic; Finely Chopped
1/3 cup Almonds; Slivered
1 tablespoon Capers
One half teaspoon Salt
One fourth teaspoon Oregano; Ground
4 Eggs; Large, Separated
Vegetable Oil
Fresh Cilantro; Snipped

WALNUT SAUCE
1 cup Walnuts; Ground
One half cup Chicken Broth
1 cup Dairy Sour Cream

* Chiles should be roasted and peeled (See Sowest 1 for information)
** Use an all purpose cooking apple that is unpeeled and cut or sliced up .
*** Chile should be seeded and finely chopped.

Cut a lengthwise slit down one side of each poblano chile. Carefully
remove the seeds and membranes and set aside. Cook and stir ground beef
and onion in a 10inch skillet until beef is brown and drain. Stir in
remaining ingredients except the eggs, flour, oil, Walnut Sauce,
Pomegranate seeds and cilantro. Cover and simmer for 15 minutes. Fill
chiles with beef mixture. Cover and refrigerate for an hour. Beat egg
whites in a large bowl until stiff. Beat egg yolks and fold them into the
egg whites. Coat filled chiles with flour; dip into the egg mixture.
Heat 1/4inch of oil in an 8inch skillet until hot. Cook chiles, one at
a time, in the oil, turning once, until puffy and golden, about 2 minutes
on each side; drain. Place on cookie sheet and keep warm in a 200 degree
F oven. Prepare Walnut Sauce and spoon over the chiles. Sprinkle with
pomgranate seeds and cilantro. Serve hot.
WALNUT SAUCE:
Mix all ingredients.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip