Recipe of Stuffed Peppers in Walnut Sauce

Ingredients

• 6 large poblano peppers
• 1 lb (450g) ground pork or beef
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1/2 cup raisins
• 1/2 cup chopped almonds
• 1/2 cup chopped walnuts
• For the Walnut Sauce:
• 1 cup walnuts, shelled
• 1 cup whole milk
• 1/4 cup queso fresco or feta cheese
• 1/4 cup Mexican crema or sour cream
• Salt and sugar to taste
• To Garnish:
• 1/2 cup pomegranate seeds
• Fresh parsley leaves

Directions

1. 1

   Roast the poblano peppers over an open flame or under the broiler until the skin is blistered and charred. Place them in a plastic bag to steam for about 15 minutes, then peel off the skin, make a slit down one side, and remove the seeds and membranes. Set aside.

2. 2

   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent.

3. 3

   Add the ground meat and cook until it's browned and cooked through. Break it up into small pieces as it cooks.

4. 4

   Season the meat mixture with ground cinnamon, ground cumin, dried oregano, salt, and pepper. Stir well to combine.

5. 5

   Stir in the raisins, chopped almonds, and chopped walnuts. Cook for a few more minutes until the flavors meld together. Remove from heat.

6. 6

   Carefully stuff each roasted poblano pepper with the meat and nut mixture, then close the slit.

7. 7

   To make the walnut sauce, blend the shelled walnuts, whole milk, queso fresco or feta cheese, and Mexican crema or sour cream until smooth. Add salt and sugar to taste, adjusting for a balance of flavors.

8. 8

   Pour the walnut sauce over the stuffed poblanos, covering them generously.

9. 9

   Garnish the Chiles en Nogada with pomegranate seeds and fresh parsley leaves.

10. 10

    Serve your Chiles en Nogada at room temperature and savor this iconic Mexican dish!