Viral Dish! Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) :: So Tasty

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Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

"This conventional Mexican dish is from the vicinity of Puebla. Poblano chiles are stuffed with a flavorful ground red meat stuffing, then blanketed in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long listing of substances is deceiving - this make in advance dish is quite smooth as soon as you have got all your ingredients!"

Ingredients :

• 8 poblano peppers
• Filling:
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 3/4 pounds ground beef
• 2 cups peeled, seeded, and chopped tomatoes
• 1 ripe plantain, chopped
• 1 apple, chopped
• 1 sparkling peach, chopped
• 1 bunch fresh parsley, chopped
• 2 tablespoons chopped candied orange peel
• 2 tablespoons pine nuts
• 2 tablespoons raisins
• 2 tablespoons blanched almonds, chopped
• 4 whole cloves, ground
• salt and pepper to flavor
• Sauce:
• 2 1/2 cups chopped walnuts
• 1 three/4 cups milk
• 3/4 cup gentle goat cheese
• 1 tablespoon white sugar
• 1 (1 inch) piece cinnamon stick
• Garnish:
• 1 1/2 cups pomegranate seeds
• half of cup chopped fresh parsley

Instructions :

Prep : 1H	Cook : 8M	Ready in : 1H35M

• Roast poblano chiles over an open flame on a fuel stove or grill until the pores and skin is black and charred on all facets, turning regularly, 10 to fifteen minutes.
• Place the charred chiles in a plastic bag or in a large bowl protected with plastic wrap. Allow to sit down for 5 to ten mins, then open and peel off the pores and skin. Cut a slit in each chile lengthwise and eliminate the seeds.
• Heat olive oil in a massive pot over medium heat. Add onion and garlic and cook dinner until soft and translucent, three to 4 minutes. Add floor pork and cook dinner till browned, breaking apart with a spoon whilst cooking, about 7 mins. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer till filling is cooked thru and flavors are well combined, about 10 mins.
• Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; combo till walnut sauce is clean and creamy.
• Fill every poblano chile with the red meat filling and location on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

Notes :

• This is a tremendous make beforehand dish - you may make the filling in advance of time, roast the chiles ahead of time, then whip up the sauce and bring together at the remaining minute.
• You can use geared up-floor cinnamon and cloves in place of grinding the complete spices yourself.
• Instead of the candied orange peel, you can use Acitrón, a traditional Mexican candy it's manufactured from crystallized biznaga cactus and used in many sweet and savory dishes.

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