Stuffed Chiles with Walnuts (Chiles En Nogada)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 7-oz. cans or about 12 fresh California green chiles 1 medium-sized onion, chopped 1-1/2 tablespoons melted shortening
1 cup diced, cooked pork 1 large tomato, peeled, seeded, and diced 1 large apple, peeled and chopped
1 pear, peeled and diced 1/4 cup chopped walnuts 1 banana, diced
1 small clove garlic, minced or mashed 1/4 teaspoon salt, or more to taste dash of ground cloves
1/3 cup pomegranate seeds Nut Sauce



1 Peel fresh chiles, remove seeds and pithy portions. Cook in boiling salted water about 5 minutes or until tender; drain and cool.
2 If canned chiles are used, just rinse out seeds and remove any pith. Do not cook.
3 Saute onions in the shortening until transparent. Add pork, tomatoes, apples, pears, bananas, nuts, garlic, salt, and cloves. Mix together.
4 At this point you may stuff the chiles with this mixture (some people like it uncooked), or you may cook it. To cook, stir 15 minutes over medium-high heat, or until any free liquid has evaporated. Cool before using.
5 Stuff the chiles with either cooked or uncooked mixture and chill.
6 To serve, arrange several stuffed chiles on individual plates, or place all on one serving platter. Spoon sauce over the top and dot with pomegranate seeds.
7 Nut Sauce. Put 1/2 cup milk and 1/2 cup walnuts in blender container; whirl until nuts are pulverized. Press thick mixture through a wire strainer, discarding nut skins which do not passs through. Put nut-milk mixture back in the blender, add 1 three-oz package of cream cheese, crumbled, and a dash of salt. Whirl until smooth.

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