Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds
Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds might be just the side dish you are searching for. One serving contains 643 calories, 38g of protein, and 40g of fat. This gluten free recipe serves 8. If you have poblano chiles, canned tomatoes, ground cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 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
Garlic
Onion
Thyme
Water
Pork
Salt
Equipment you will use
Sauce Pan
2
Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.
Ingredients you will need
Garlic
Onion
Thyme
Pork
1
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
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 Leaves
Allspice
Cinnamon
Tomato
Vinegar
Clove
Nutmeg
Sauce
Sugar
Thyme
Salt
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.
Ingredients you will need
Tomato
Peach
Water
4
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
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 Stick
Bay Leaves
Vinegar
Tomato
Fruit
Sugar
Thyme
Pork
Salt
1
Pure 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 pur. 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
1
Put oven rack in middle position and preheat oven to 350F.
Equipment you will use
Oven
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 Pepper
Seeds
Ribs
3
Divide pork filling among chiles, then close, overlapping sides of openings slightly.
Ingredients you will need
Chili Pepper
Pork
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.
Equipment you will use
Baking Pan
Oven
Aluminum Foil
5
Transfer chiles to plates, carefully turning them seam sides down.
Ingredients you will need
Chili 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 Seeds
Chili Pepper
Walnuts
Sauce
7
Serve chiles warm or at room temperature.
Ingredients you will need
Chili Pepper
8
Cooks' notes: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.