Chillies en Nogada
This recipe has been around for almost 200 years, so it has got to be doing something right...
- 75 grams shelled walnuts
- 125 milliliters sour cream
- 100 grams cream cheese
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 75 milliliters milk
- 3 large poblano chillies
- 2 teaspoons vegetable oil
- 500 grams ground pork
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cinnamon
- 1/2 teaspoons cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 tin chopped tomatoes (drained)
- 1 green apple, peeled, cored and chopped
- 150 grams raisins
- 200 grams dried apricots, chopped
- 125 grams slivered almonds
- Salt and black pepper to taste
- Pomegranate seeds
- Fresh coriander
- Roast the chillies under the grill until blackened, about 5 minutes per side.
- Place chilli in a plastic food-storage bag, close it tight and let the chilli steam for 20 minutes. In a large pan, on medium, heat up the oil and onion.
- Cook until the onion is translucent and then stir in the garlic, cinnamon, oregano, thyme, clove and allspice.
- Add the ground pork. Cook until lightly browned.
- Add the chopped tomato, apple, raisins, dried apricots, pecans and add salt to taste.
- Cook for 15 minutes. Taste and adjust seasonings. Take the chillies out of the bag and rub off the skin.
- Cut a slit into each chilli, lengthwise, and scoop out the seeds and stuff them with the picadillo filling.
- For the sauce: Place the walnuts in a blender along with the sour cream, cream cheese and milk and blend until a smooth, slightly thick sauce forms. Add the cinnamon and salt to taste.
- To serve, place a stuffed chilli on each plate and pour over it some of the walnut sauce. Sprinkle with pomegranate seeds and coriander for garnish.