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Recipe for Chiles en Nogada Stuffed Chiles in Walnut Sauce, A Classic Cinco de Mayo Dish
- 6 large green poblano chiles
- 1 tablespoon olove oil
- 1/2 pound ground beef or pork
- 3 cloves garlic, minced
- 1/2 small onion, diced
- sea salt and freshly ground black pepper to taste
- 1 apple peeled, cored, and chopped
- 2 tablespoons blanched almonds, chopped
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 1/4 teaspoon cumin
- 1 bunch cilnatro, chopped
- 2 tablespoons raisins, softened in 1/4 cup warm water
- 3 eggs separated
- 1 tablespoon flour
- 2 tablespoons oil for frying
- 3/4 cup sour cream
- 1/2 teaspoon sugar or honey
- 1/4 cup evaporated milk
- 1/2 cup walnuts, finely chopped
- fresh pomegranate seeds for garnish
- Roast chiles over a flame or under a broiler until blackened. Let rest in a plastic bag for 5-10 minutes. Remove skins, slit open one side of each chile and remove the seeds and veins.
- Warm oil in a skillet over medium high heat, add meat and brown until nearly done. Add the garlic, onion, apple, almonds, spices, raisins, and cilantro. Cook for 5-7 minutes. In a medium bowl, beat egg whites until stiff peaks form, sift flour over egg whites and fold in, then fold in beaten egg yolks with a pinch of salt.
- Warm 2 tablespoons of oil in a skillet over medium heat. Stuff chiles with meat mixture, dip each stuffed chile in the egg mixture and fry until golden brown, turning once.
- Whisk sour cream with evaporated milk, add walnuts, sugar or honey, and pour over hot chiles just before serving with a sprinkle of pomegranate seeds on top.
- JoAnn Jagroop writes the cooking blog This Dame Can Cook -- Simple Recipes from Alaska to the South Pacific and Caribbean.