Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds

Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds
Photo by Romulo Yanes

Ingredients

  • ¼ teaspoon ground allspice
  • 1 small peach
  • 1 teaspoon salt
  • 1 ½ pounds boneless pork shoulder
  • ½ cup fresh pomegranate seeds
  • 8 large fresh poblano chiles (2 lb total)
  • 2 tablespoons lard or vegetable oil
  • + 26 more ingredients
    • 2 tablespoons olive oil
    • 1 tablespoon garlic
    • ¼ teaspoon salt
    • 1 tablespoon sugar
    • 1 cup white onion
    • ¼ cup raisins
    • 1/8 teaspoon ground cloves
    • 1 4-inch cinnamon stick (preferably Mexican)
    • 6 ounces queso fresco or very mild soft goat cheese, crumbled
    • 1 pinch freshly grated nutmeg
    • 1 fresh thyme
    • 2 pounds fresh tomatoes
    • ¼ cup pine nuts
    • 1/3 cup dried apricots
    • 1 ½ teaspoons sugar
    • 1 tablespoon cider vinegar
    • ¾ teaspoon salt
    • 2 Turkish bay leaves or 1 California
    • 2 garlic cloves
    • 1 1/2-inch-thick crosswise slice white onion
    • 1 ½ cups whole milk
    • 1 ½ cups walnut halves
    • ½ cup very ripe (black) plantain or firm banana
    • 1 fresh thyme
    • ¾ cup slivered almonds
    • 1/3 cup green apple

Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, the...

View full recipe at Epicurious

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