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
- 1 cup walnuts
- 1⁄2 cup milk
- 4 ounces queso fresco
- 1 cup 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 Raisins Seedless
- 1⁄8 teaspoon ground cloves
- Pomegranate seeds, if desired
- 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.