Pork & Pineapple Chiles en Nogada

Chiles en nogada are stuffed green poblanos covered in a creamy white walnut sauce; add a sprinkle of pomegranate seeds for color to represent the Mexican flag!

Serves: 6Prep: 40 minutesCook: 1 hourTotal: 1 hour 40 minutesDifficulty: Medium


Serves: 6

Ingredients

  • 1 cup walnuts
  • 1⁄2 cup milk
  • 4 ounces queso fresco
  • 1 cup Kroger® Sour Cream
  • 1 tablespoon sugar
  • 1⁄8 teaspoon ground cinnamon plus ¼ tsp., divided
  • 6 large poblano peppers
  • 1 tablespoon canola oil
  • 1 pound ground pork
  • 1 small onion, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon coarse salt
  • 1⁄2 teaspoon ground black pepper
  • 1 cup pineapple, diced
  • 1 large tomato, chopped
  • 2 tablespoons Kroger® Raisins Seedless
  • 1⁄8 teaspoon ground cloves
  • Pomegranate seeds, if desired

Directions

  • Bring water to a boil in a 2-quart saucepan. Add walnuts and cook for 5 minutes. Drain and rinse. Peel walnuts to remove as much of the skin as possible.
  • Add milk to the saucepan over medium heat; heat to just below boiling. Add walnuts, cover and remove from the heat. Allow to stand 30 minutes until nuts are softened.
  • Transfer nuts and milk to a blender; add queso fresco, sour cream, sugar and ⅛ teaspoon of cinnamon. Blend until smooth. Set aside.
  • Meanwhile, heat oven to broil.
  • Place peppers on a baking sheet and broil, turning frequently until skin blisters. Move peppers to a plastic food storage bag for 15 minutes to steam. Remove loose skin from the peppers. Cut a slit in each pepper, remove seeds and membranes.
  • Meanwhile in a large skillet over medium-high heat brown the pork, onions, garlic, salt, pepper, cinnamon and clove until the meat is cooked through. Add pineapple, tomatoes and raisins; cook 8-10 minutes until juices reduce.
  • Divide filling evenly between peppers and serve with walnut sauce and pomegranate seeds if desired.
  • Refrigerate leftovers.