Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds

Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds
Need a gluten free side dish? Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds could be a tremendous recipe to try. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 640 calories, 38g of protein, and 40g of fat each. A mixture of pork shoulder, peach, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 3 hours.

Instructions

1
Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes.
Ingredients you will need
GarlicGarlic
OnionOnion
ThymeThyme
WaterWater
PorkPork
SaltSalt
Equipment you will use
Sauce PanSauce Pan
2
Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.
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GarlicGarlic
OnionOnion
ThymeThyme
PorkPork
1
Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes.
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GarlicGarlic
OnionOnion
Equipment you will use
Frying PanFrying Pan
2
Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes.
Ingredients you will need
Bay LeavesBay Leaves
AllspiceAllspice
CinnamonCinnamon
TomatoTomato
VinegarVinegar
CloveClove
NutmegNutmeg
SauceSauce
SugarSugar
ThymeThyme
SaltSalt
3
While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds.
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TomatoTomato
PeachPeach
WaterWater
4
Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).
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PeachPeach
WaterWater
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BowlBowl
5
Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar.
Ingredients you will need
Cinnamon StickCinnamon Stick
Bay LeavesBay Leaves
VinegarVinegar
TomatoTomato
FruitFruit
SugarSugar
ThymeThyme
PorkPork
SaltSalt
1
Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar.
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AlmondsAlmonds
WalnutsWalnuts
CheeseCheese
SauceSauce
SugarSugar
MilkMilk
SaltSalt
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BlenderBlender
1
Put oven rack in middle position and preheat oven to 350°F.
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OvenOven
2
Cut a lengthwise slit in each chile and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.)
Ingredients you will need
Chili PepperChili Pepper
SeedsSeeds
RibsRibs
3
Divide pork filling among chiles, then close, overlapping sides of openings slightly.
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Chili PepperChili Pepper
PorkPork
4
Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes.
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Baking PanBaking Pan
OvenOven
Aluminum FoilAluminum Foil
5
Transfer chiles to plates, carefully turning them seam sides down.
Ingredients you will need
Chili PepperChili Pepper
6
Pour about 1/3 cup walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds.
Ingredients you will need
Pomegranate SeedsPomegranate Seeds
Chili PepperChili Pepper
WalnutsWalnuts
SauceSauce
7
Serve chiles warm or at room temperature.
Ingredients you will need
Chili PepperChili Pepper
1
•Pork can be cooked 1 day ahead. Cool in broth, uncovered, then chill in broth, covered.•Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.•Chiles can be roasted 1 day ahead. Chill, covered, then pat dry before filling.
Ingredients you will need
Chili PepperChili Pepper
BrothBroth
SauceSauce
PorkPork
DifficultyExpert
Ready In3 hrs
Servings8
Health Score51
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