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Categories:
green chilies sour cream sugar milk walnuts pomegranate ground pork garlic onion lard apple unsalted almonds cinnamon nutmeg cumin parsley raisins eggs
Viewed: 66 - Published at: 5 years agoIngredients
- 6 large green chilies, for stuffing
- 34 cup crema or 34 cup sour cream
- 12 teaspoon sugar
- 14 cup evaporated milk
- 12 cup walnuts, finely chopped
- 1 pomegranate, seeds separated
- 12 lb ground pork or 12 lb ground beef
- 3 garlic cloves
- 14 onion, peeled and diced (about 1/4 cup)
- 1 tablespoon lard or 1 tablespoon vegetable oil
- 1 apple, peeled, cored and seeded, coarsely chopped
- 2 tablespoons unsalted almonds, chopped
- 14 teaspoon cinnamon
- 1 pinch nutmeg
- 14 teaspoon cumin
- 1 bunch fresh parsley, coarsely chopped
- 2 tablespoons raisins, softened in warm water
- 3 eggs
Method
- Roast the chiles and remove the skins and seeds.
- Heat the oil or lard over medium heat in a large pan.
- Add in the beef or pork and brown until nearly done.
- Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
- Beat the egg whites to stiff peaks with a mixer or a whisk.
- Fold in the egg yolks and a pinch of salt.
- Dip each stuffed chile in the egg mixture and fry until golden brown.
- Stuff the chiles with equal portions of the stuffing.
- Blend or mix the crema, walnuts and sugar with the evaporated milk.
- Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.
