Monday, April 11, 2005

Chiles en Nogada

Chiles en Nogada Recipe

Mexican Pork

1 lb. ground pork
1 small onion, chopped
1 clove garlic, minced
1 8 3/4-oz. can sliced peaches, drained
1 medium pear, peeled and cored
1 8-oz. can tomato sauce
1/4 cup raisins
3/4 tsp. salt
1/4 tsp. ground cinnamon
6 large green bell peppers OR poblano chilies
Nut Sauce
1/4 cup pomegranate seeds(optional)

In skillet cook pork, onion, and garlic till meat is brown and onion is tender. Drain off fat. Chop peaches and pear; add to meat along with tomato sauce, raisins, salt, and cinnamon. Simmer, uncovered, for 10 minutes.

Meanwhile, cut tops from peppers; remove seeds and veins.Cook in large amount boiling salted water for about 10 minutes or until crisp-tender; drain. Sprinkle insides of peppers with salt. Spoon meat filling into peppers; place in shallow baking dish. Bake in 350 degree oven for 20 minutes or til heated through. To serve, top peppers with Nut Sauce; sprinkle with pomegranate seeds. Makes 6 servings.

Nut Sauce: In blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine 1 cup dairy sour cream and 1/4 cup milk. stir in the nuts, 1/8 teaspoon ground cinnamon, dash salt, and dash pepper.


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