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Categories:
chilies vegetable oil onion garlic tomatoes cinnamon ground cloves salt ground black pepper apple plantain raisins pine nuts almonds kilogram pork meat sherry sugar pomegranate grains parsley walnuts cream cream cheese salt ground black pepper milk sugar sherry
Viewed: 35 - Published at: 2 years agoIngredients
- 8 poblano chilies deveined
- vegetable oil
- 1/2 onion chopped
- 2 cloves garlic chopped
- 6 tomatoes large, skinless, seeded, and chopped
- 1 cinnamon stick
- ground cloves
- salt
- ground black pepper
- 1 peach peeled and chopped
- 1 apple peeled and chopped
- 1/2 plantain ripe, chopped
- 1/4 cup raisins
- 1/2 cup pine nuts
- 1/3 cup almonds peeled and chopped
- 3/4 kilogram pork meat ground
- 1/2 cup sherry
- sugar optional
- 1 cup pomegranate grains
- parsley chopped
- 1/4 cup walnuts
- 1 cup cream
- 85 grams cream cheese
- salt
- ground black pepper
- milk optional
- sugar
- sherry
Method
- Roast the poblano chilies. Once the skins burn, place in a plastic bag and set aside for 15 minutes. Peel the chilies.
- In a saucepan, add vegetable oil. Saute the onion and garlic.
- Add the tomato, cinnamon, a pinch of cloves, and salt and pepper to taste. Continue to cook for 3 minutes.
- Add the peach, apple, plantain, raisins, pine nuts, and almonds. Bring to a boil and cook for 3 minutes.
- Add the meat and sherry. Bring to a boil and season with salt as needed. Add sugar if desired.
- Continue to boil until the sauce reduces.
- In a blender, add the nuts, cream, cream cheese, and salt and pepper to taste. Puree until smooth.
- Add milk if needed.
- To serve, stuff the chilies. Pour the sauce on top. Garnish with pomegranate and parsley.
