Chiles en Nogada
CHILES EN NOGADA
- large green Poblano chiles
- sour cream or Mexican cream
- 1 Cup
- 1/2 teaspoon
- finely chopped walnuts
- 1/2 Cup
- pomegranate, seeds separated (for garnish)
- ground pork or beef
- 1 lb
- garlic cloves
- Onion, peeled and diced
- Unsalted almonds, chopped
- 2 tsps.
- each medium apple and pear, peeled and cut into 1/2" cubes
- 1/4 teaspoon
- Pinch of nutmeg
- Bunch fresh parsley, coarsely chopped
- eggs, separated
- Roast the chiles over an open flame and place in plastic bag to cool.
- Make one slit and remove the skins, veins and seeds. Pat chiles dry or egg mixture will not adhere properly.
- Heat the oil over medium heat in a large pan. Add the ground meat and brown. Add the garlic, onion, almonds, cinnamon, chopped fruit, nutmeg, pinch of salt and pepper and cook for about 5 minutes.
- Stuff the chiles with equal portions of the stuffing and close with toothpicks.
- Beat the egg whites to stiff peaks. Fold in the egg yolks and a pinch of salt. Dip the stuffed chiles in the egg mixture and fry until golden brown. (The frying can be done in two or three separate large frying pans so that this step goes faster.)
- Gently fold together the cream, walnuts and sugar. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.