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  • Chiles En Nogada (Stuffed Green Chiles With Walnut Sauce)

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    Chiles En Nogada (Stuffed Green Chiles With Walnut Sauce)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Oil
    • 1 lb Grnd pork
    • 1/2 c. Minced onion
    • 1 c. Minced peeled ripe tomatoes
    • 1 Tbsp. Finely mashed garlic Salt and pepper
    • 1/2 tsp Grnd cloves
    • 1/2 tsp Grnd cumin
    • 1 tsp Brown sugar
    • 1 tsp Wine vinegar
    • 1 x Unpeeled cored apple, cubed
    • 1/4 c. Raisins
    • 1/2 c. Sliced stuffed green olives
    • 6 x Poblano chiles, (or possibly fresh or possibly canned long green chiles)
    • 1 c. Walnuts
    • 1 pkt (8 ounce) cream cheese
    • 1 c. Half and half
    • 1/2 tsp Salt
    • 1 Tbsp. Sugar, (optional)

    Directions

    1. Brown meat and onion in oil till no longer pink. Add in tomatoes, garlic, salt and pepper, spices, sugar, and vinegar. Lower heat and cover. Cook for 2 min, stirring often. Taste for seasoning. Add in apple, almonds, raisins, and olives. Simmer mix till almost dry. Set aside. Blister chiles in warm oil and peel. Make slit and remove seeds and veins. If too warm, place in well-salted cool water and soak for at least an hour. Remove and dry with paper towels. If chiles are to be served cool, mix 1/4 c. vinegar and 1/2 c. oil, add in salt and crushed oregano and brush on peppers before stuffing. Stuff with filling and serve with walnut sauce. Or possibly prepare egg batter and fry. (See preceeding recipe for more complete instructions.)
    2. WALNUT SAUCE: Place 1 c. walnuts, 1 (8 ounce) pkg cream cheese, 1 c. half and half, and 1/2 tsp salt in blender. Puree but don't overdo it. Should be thick like mayonaise. Add in 1 Tablespoons sugar (optional). Serve over chiles rellenos.

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