Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds

Name: Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 680 grams boneless pork shoulder, cut into 1 1/2-inch pieces; 907 grams fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice; 1 Tbsp cider vinegar, or to taste; 4 inches cinnamon stick (preferably Mexican); 79 milliliters dried apricots, coarsely chopped; 1 sprig fresh thyme; 3 large cloves tablespoon finely chopped garlic (about; 2 garlic cloves, peeled; 355 milliliters oz queso fresco or very mild soft goat cheese, crumbled; 79 milliliters diced (1/3 inch) peeled green apple; 0 teaspoons ground allspice; 0 teaspoons ground cloves; 355 milliliters whole milk plus additional if necessary to thin sauce; 1 pinch freshly grated nutmeg (optional); 2 Tbsps olive oil; 1 inches thick) crosswise slice white onion; 1 small peach; 59 milliliters pine nuts; 118 milliliters diced (1/3 inch) peeled very ripe (black) plantain or firm banana; 8 larges fresh poblano chiles (2 lb total), roasted and peeled; 118 milliliters fresh pomegranate seeds (from 1 pomegranate); 59 milliliters raisins; 0 teaspoons salt, or to taste; 71 grams 3/4 cup slivered almonds plus additional if necessary to thicken sauce; 1 Tbsp sugar, or to taste; 2 Turkish bay leaves or 1 California; 2 Tbsps lard or vegetable oil; 142 grams 1/2 cups walnut halves; 237 milliliters finely chopped white onion

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

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

Garlic

Onion

Thyme

Water

Pork

Salt

Equipment you will use

Sauce Pan

Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.

Ingredients you will need

Garlic

Onion

Thyme

Pork

Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

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 Leaves

Allspice

Cinnamon

Tomato

Vinegar

Clove

Nutmeg

Sauce

Sugar

Thyme

Salt

While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds.

Ingredients you will need

Tomato

Peach

Water

Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).

Ingredients you will need

Peach

Water

Equipment you will use

Bowl

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 Stick

Bay Leaves

Vinegar

Tomato

Fruit

Sugar

Thyme

Pork

Salt

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.

Ingredients you will need

Almonds

Walnuts

Cheese

Sauce

Sugar

Milk

Salt

Equipment you will use

Blender

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

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 Pepper

Seeds

Ribs

Divide pork filling among chiles, then close, overlapping sides of openings slightly.

Ingredients you will need

Chili Pepper

Pork

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.

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Transfer chiles to plates, carefully turning them seam sides down.

Ingredients you will need

Chili Pepper

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 Seeds

Chili Pepper

Walnuts

Sauce

Serve chiles warm or at room temperature.

Ingredients you will need

Chili Pepper

•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 Pepper

Broth